Green Salad with Whole Grain Cracker and Boiled Eggs
A simple, satisfying salad of crisp lettuce and cucumber topped with boiled eggs, served with a whole grain cracker. Perfect for a quick lunch or light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 250
- Protein
- 12g
Ingredients
- 2 large eggs
- 4 cups lettuce
- 1 medium cucumber
- 2 pieces whole grain crackers
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place the 2 eggs in a small pot, cover with water, and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes.
- 2
While eggs cook, wash and tear the 4 cups lettuce into bite-sized pieces. Slice the 1 cucumber into thin rounds.
- 3
Drain the eggs and run under cold water until cool. Peel and slice into halves or quarters.
- 4
In a large bowl, whisk together the 2 tbsp olive oil, 1 tbsp lemon juice, 0.25 tsp salt, and 0.25 tsp black pepper.
- 5
Add the lettuce and cucumber to the bowl and toss until evenly coated with the dressing.
- 6
Top the salad with the sliced eggs and serve with the 2 whole grain crackers on the side.
- 7
Optional: sprinkle with sunflower seeds or chopped nuts for extra crunch.
Tools you’ll need
- small pot
- large bowl
- knife
- cutting board
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