Chopped Detox Beauty Salad

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Chopped Detox Beauty Salad
Prep Time
20 min
Cook Time
30 min
Yield
4 servings
Recipe by: Food Pop for Eggland's Best

In a healthy lunch rut? This salad is packed with anti-inflammatory and full of antioxidants.

Ingredients

Salad-

  • 4 Eggland’s Best Eggs (large)
  • 1 bunch kale
  • 4 carrots
  • 1 small head broccoli
  • ¼ cup pine nuts
  • 1 tablespoon Italian parsley, chopped

Roasted Chickpeas & Potatoes-

  • 1 (15-ounce) can chickpeas
  • ½ lb small purple potatoes
  • 4 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Dressing - 

  • ½ cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon honey
  • ½ a lemon
  • 2 teaspoon turmeric
  • 1 teaspoon salt

Nutrition

Serving Size
1
Calories
431
Fat
23 g
  Saturated Fat
4 g
Cholesterol
175 mg
Sodium
676 mg
Carbohydrates
42 g
Dietary Fiber
8 g
Protein
17 g
Preparation

Hard Boiled Eggs – 

Place Eggland’s Best eggs in a single layer at the bottom of a pot and cover with cold water.

Put the pot over high heat and bring the water to a rolling boil (not a simmer).

Immediately remove the pot from heat and cover.

Let the eggs sit in the hot water for approximately 10-12 minutes.

Remove the eggs from the water and place them in a bowl of ice water until they reach room temperature.

Roll the eggs on the kitchen counter with your palm to crack the shell and then dip the back in the cold water to loosen the shell more for easy peeling.

Chickpeas and Potatoes – 

Preheat oven to 425 degrees F.

Drain chickpeas and place in a bowl. Run chickpeas under water to rinse off any remaining liquid.

Pour chickpeas onto paper towel and pat dry. Remove any skins that have fallen off.

Chop potatoes into bite-size pieces and place on a baking sheet; toss potatoes in 2 tablespoons olive oil and sprinkle with salt and pepper.

Place chickpeas on a separate baking sheet; toss chickpeas in 2 tablespoons olive oil and sprinkle with salt and pepper.

Roast chickpeas and potatoes for 15 minutes, then toss and flip the chickpeas and potatoes and continue baking for another 15 minutes.

Salad- 

Finely chop hardboiled Eggland’s Best eggs and place in large bowl.

Finely chop carrots, kale and broccoli and add to bowl along with pine nuts and parsley.

Once chickpeas and potatoes are cooked through, add to bowl and pour dressing over salad.

Toss dressing into salad to fully coat all ingredients.

Dressing- 

Pour olive oil into a small bowl and then whisk apple cider vinegar, honey, the juice from ½ a lemon, turmeric, and salt into the olive oil.

Filed Under: Main Course, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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