Salata Avgolemono

Salata Avgolemono is a refreshing Greek salad that combines the tangy flavor of lemon with the richness of eggs, all while adhering to Paleo principles. This vibrant dish is packed with fresh vegetables and healthy fats, making it both nutritious and satisfying.

Ingredients

• Cucumber - 1 medium, diced
• Tomato - 1 medium, diced
• Red onion - 1/4 medium, thinly sliced
• Bell pepper - 1/2 medium, diced
• Kalamata olives - 1/4 cup, pitted and halved
• Fresh parsley - 2 tablespoons, chopped
• Extra virgin olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Egg - 1 large, free-range
• Sea salt - to taste
• Black pepper - to taste

Steps

1. In a medium bowl, combine the diced cucumber, tomato, red onion, bell pepper, olives, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper until well combined.
3. Pour the dressing over the vegetable mixture and toss gently to coat.
4. In a small saucepan, bring water to a simmer and carefully add the egg. Cook for about 6-7 minutes for a soft-boiled egg.
5. Remove the egg and place it in cold water for a minute to stop cooking. Peel the egg and slice it in half.
6. Top the salad with the halved egg and serve immediately.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• High in healthy fats from olive oil and egg, promoting heart health.

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