High Protein Rainbow Egg Salad
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Salad
Dressing
Method
Salad
- Cook wild rice according to packet instructions. Drain and set aside
- Cook eggs in a saucepan of boiling water for 5 minutes or until medium soft. Remove and cool immediately with cold water to stop cooking. Peel and set aside
- Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add almonds and pinch of salt and toss in hot pan for 1-2 minutes or until toasted. Transfer to plate and coarsely chop once cooled
- Cut broccolini into bite size pieces. Cook in the same pan the almonds were toasted in, until lightly charred and just softened. Remove and set aside
- Combine wild rice, charred broccolini, radish, green onion, almonds and pomegranate in a large salad bowl. Pour over half the dressing and toss gently to coat
- Cut eggs in half and arrange over salad with avocado. Drizzle over remaining dressing. Serve immediately
Dressing
- To make the dressing, whisk red wine vinegar, mustard, and season to taste with salt and pepper. Drizzle in olive oil and mix well
Tips & Hints:
- Wild rice, broccolini, eggs, almonds and dressing can all be prepared a day ahead and refrigerated separately
- Wild rice can be cooked in a rice cooker
- Substitute wild rice with black rice or brown rice
- For a shortcut, use microwave rice sachets
Salad
- Cook wild rice according to packet instructions. Drain and set aside
- Cook eggs in a saucepan of boiling water for 5 minutes or until medium soft. Remove and cool immediately with cold water to stop cooking. Peel and set aside
- Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add almonds and pinch of salt and toss in hot pan for 1-2 minutes or until toasted. Transfer to plate and coarsely chop once cooled
- Cut broccolini into bite size pieces. Cook in the same pan the almonds were toasted in, until lightly charred and just softened. Remove and set aside
- Combine wild rice, charred broccolini, radish, green onion, almonds and pomegranate in a large salad bowl. Pour over half the dressing and toss gently to coat
- Cut eggs in half and arrange over salad with avocado. Drizzle over remaining dressing. Serve immediately
Dressing
- To make the dressing, whisk red wine vinegar, mustard, and season to taste with salt and pepper. Drizzle in olive oil and mix well
Tips & Hints:
- Wild rice, broccolini, eggs, almonds and dressing can all be prepared a day ahead and refrigerated separately
- Wild rice can be cooked in a rice cooker
- Substitute wild rice with black rice or brown rice
- For a shortcut, use microwave rice sachets
Nutrition Information
Per adult serving (442g)
- Energy
- 2640kJ
- Calories
- 631kcal
- Protein
- 22.9g
- Fat Total
- 42.4g
- Fat Saturated
- 6.9g
- Carbs
- 34.4g
- Sugars
- 8.4g
- Fibre
- 12.3g
- Sodium
- 309mg
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