Salads
Grapefruit, Smashed Egg and Asparagus Salad
Serves 2
6 Plant Points
Plant Packed
Grapefruit, Smashed Egg and Asparagus Salad
Serves 2
6 Plant Points
I love spring. It's my birthday season and, more importantly, it's spring fruit and vegetable season! Asparagus is great for detoxing the body, grapefruit is bursting with vitamin C and the eggs provide you with a protein kick.
Ingredients:
1 small cos lettuce, sliced
1 grapefruit, peel and cut lengthways into 1cm slices
1 bunch asparagus, ends removed
zest and juice of 1 lemon
1 handful fresh coriander, finely chopped
1 can of butterbeans, rinsed
4 eggs
2 tsp smoked paprika
2 tsp chilli flakes
Dressing
3 tsp olive oil
1 tbsp of apple cider
1 tsp of dijon
1/4 tsp salt
Method:
Whisk the dressing together and mix in with the butterbeans and salt
Arrange the lettuce leaves on two serving plates. Lay the grapefruit slices over the lettuce.
Steam the asparagus spears for 5 minutes, then throw them over the salad. Sprinkle the lemon zest and juice and the coriander over the salad too.
Half-fill a pan with boiling water, and gently drop in the eggs one by one (make sure the water covers them). Boil the eggs for 7 mins. Remove the eggs from the pan, and run them under cold water to cool.
Crack the shell all around gently with a spoon, and keep the eggs under a little cold running water while you peel off the shell.
Spread the paprika, a pinch of salt and the chilli flakes over a plate, and rub the eggs into this mixture until they are evenly covered.
Cut the eggs in half over the salad, add a pinch of salt, and eat immediately.