Curried Egg and Walnut Salad Recipe

Curried Egg and Walnut Salad Recipe

A creative swing on your grandmother’s classic curried eggs, this filling salad is the perfect light lunch solution. Eggs really have everything going for them: artfully packaged by nature and meticulously balanced in protein, good fats and carbohydrates. They’re a faultless workday fuel.

Serves: 4

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Curried Egg and Walnut Salad Recipe

By: Lee Holmes

This filling Curried Egg and Walnut Salad recipe is the perfect light lunch solution.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 8 asparagus spears
  • 1 tbsp extra-virgin olive oil
  • Juice ½ lemon
  • 6 eggs
  • 4 bunches broccolini, roughly chopped
  • ½ cup toasted walnuts
  • 1 cup cherry tomatoes, halved

  • Dressing
  • ½ cup full milk Greek or sheep’s yoghurt
  • ½ cup full milk Greek or sheep’s yoghurt
  • Pinch cayenne pepper
  • Pinch Celtic sea salt
  • Freshly cracked black pepper, to taste

Method


  • Preheat oven to 200°C.
  • Snap woody ends off asparagus, lay spears in single layer on baking tray and drizzle olive oil over spears. Roll spears in the olive oil to ensure they are evenly coated.
  • Bake for 8–10 mins, or until lightly browned and tender when pierced with fork. Drizzle with a little fresh lemon juice and set aside.
  • Bring saucepan of water to boil, place the eggs in water, lower heat to medium and boil for 7–8 mins. Remove from saucepan and set aside to cool before peeling.
  • Meanwhile, line bamboo steamer with baking paper and steam broccolini for 4-5 mins, or until al dente.
  • Toast walnuts in dry pan for a couple of minutes on each side. Remove from pan and set aside to cool.
  • Whisk all dressing ingredients together in small bowl.
  • Roughly dice eggs, then place them with all other ingredients in large bowl. Add dressing and mix to ensure all ingredients are lightly covered.

  

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Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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