High Protein Rainbow Egg Salad
Prep:  30 mins
Cook:  10 mins
Serves:  5
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Australian
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Recipe by: Australian Eggs
Try this high protein salad with crisp vegetables, boiled eggs and an easy dairy-free dressing. A fresh, colourful salad recipe that’s perfect for lunch or dinner.
Credit: Whisk Media Group
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High Protein Rainbow Egg Salad
Ingredients:
Dressing
Salad
Method:
Dressing
  1. Blend all ingredients in a jug with a stick blender until smooth.
  2. Season with salt and pepper as desired, and add 2 tablespoons of water if needed to thin out.
Salad
  1. Bring a saucepan of water to the boil. Pull loose outside leaves off sprouts and reserve. Cook whole sprouts in boiling water for 1 minute, add leaves and submerge. Drain and refresh in cold water.
  2. Thinly slice cucumber, radish and beetroot using a mandolin. Arrange cucumber, radish, beetroot, apple, sprouts, dill and eggs on a serving plate and drizzle with dressing between layers.
  3. Finish with a final drizzle of dressing and garnish of dill and leftover sprout leaves. Season with cracked pepper. Serve.
Tips & Hints:
  • You could also swap apples for pears when in season.
  • To prevent staining your fingers from beetroot, wear disposable gloves when slicing on mandolin.
Nutrition Information
Per adult serving (275g)

Calories

-

Energy

1060.0kJ

Protein

10.0g

Fat, Total

17.0g

Saturated

3.0g

Carbs, Total

13.0g

Sugars

13.0g

Dietary Fibre

5.0g

Sodium

150.0mg
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