This delicious gluten-free, nuts-free and lactose-free side salad is a healthy light recipe made with pitted black olives, eggs, potatoes, green beans, cherry tomatoes and lettuce leaves.
Special diets: Vegetarian | gluten-free | nuts-free | lactose-free |
️Allergens: eggs | not vegan | soy |
⏱ 42 mins – easy
🍽 2 servings – 647 kcal per serving
|
Serving
2003g |
Fat
25g |
Sat. fat
3g |
Sodium
330mg |
|
Carbs
93g |
Fibers
30g |
Sugars
32g |
Proteins
28g |
INGREDIENTS
- 2 tbsp canola oil
- 1 lemon
- 1 tsp balsamic vinegar
- 1 clove of garlic
- 1 pack basil
- 9 pitted black olives
- 2 eggs
- 9 oz potatoes
- 7 oz green beans
- 1 half red onion
- 14 cherry tomatoes
- 6 lettuce leaves
TOOLS
- 1 bowl
- 1 knife
- 1 squeezer
- 1 grater
- 1 spoon
- 1 pan
- 1 colander
- 1 pot
- 1 large bowl
STEPS
Peel garlic.
Shred the garlic wtih a grater.
Chop basil.
Rinse pitted black olives in a colander.
Cut black olives and cherry tomatoes in half. Slice potatoes, then peel and chop red onions.
Chop lettuce leaves.
Squeeze a lemon with a squeezer.
Combine canola oil, garlic, lemon juice, 1 tbsp of water, and balsamic vinegar in a bowl with a spoon to get a dressing.
Heat water in a pan for 3 minutes.
Add sliced potatoes to the boiling water and cook for 7 minutes.
Add green beans to boiling water.
Cook for 5 minutes to get a veggie mix.
Drain the veggie mix in a colander.
Heat 6 cups of water in a pot. Add 2 eggs and boil for 8 minutes, then turn off the heat.
Rinse boiled eggs with cold water.
Peel rinse eggs.
Cut the eggs in half.
Combine potatoes, green beans, black olives, red onions, basil, lettuce, and cherry tomatoes in a large bowl with a spoon. Add half of the dressing to the bowl and mix again. Top with halved eggs, then add the rest of the dressing.
It’s ready to be served !
