Basil Egg Salad

This vibrant salad combines the freshness of cucumber, tomato, and onions with the richness of boiled eggs, all seasoned with aromatic basil and a hint of green chili. Drizzled with olive oil and lemon juice, it provides a zesty kick. The salad is garnished with coriander leaves for added flavor and a pop of color. It’s a refreshing, protein-packed dish perfect for a light lunch or a nutritious snack.

For a Serving Size of Two:

Ingredients:

• 3 boiled eggs
• 50 grams diced cucumber
• 50 grams diced tomato
• 50 grams chopped onion
• 10 – 12 chopped fresh basil leaves: 10-12 (chopped)
• 1 finely chopped green chilly
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon cumin powder
• 1/2 teaspoon black pepper powder
• Salt to taste
• 1 tablespoon chopped coriander leaves

Procedure:

• Boil the eggs, peel them, and chop into bite-sized pieces.
• Dice the cucumber, tomato, and finely chop the onion and green chili.
• In a large bowl, combine the chopped boiled eggs, diced cucumber, diced tomato, and finely chopped onion.
• Add the chopped fresh basil leaves and green chili.
• Drizzle with 1 tbsp of olive oil and 1-2 tbsp of lemon juice.
• Sprinkle with cumin powder, black pepper powder, and salt to taste.
• Gently mix everything together until well combined.
• Garnish with chopped coriander leaves.

Nutritional Benefits:

Nutritional Information:

• Calories: 389 kcal
• Protein: 20.5 g
• Carbohydrates: 13.5 g
• Fat: 29.3 g