Main dish salad with eggs and garden vegetables Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 4


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ORGANIC INGREDIENTS

  • 227 g (1/2 lb) yellow beans, blanched and cooled
  • 227 g (1/2 lb) green beans, blanched and cooled
  • 3 ears of corn, cooked, shelled and cooled (approx. 440 g)*
  • 1/2 English cucumber, cut into cubes
  • 1/2 red pepper, cut into cubes
  • 2 to 3 green onions, chopped
  • 45 ml (3 tbsp) fresh parsley, chopped
  • 1/2 cup green olives, sliced
  • 4 to 8 hard-boiled eggs (1 to 2 eggs per serving, to taste)

Mustard sauce:

  • 75 ml (5 tbsp) olive oil
  • 30 ml (2 tbsp) Dijon mustard
  • 15 ml (1 tbsp) wine vinegar
  • 1 ml (1/4 tsp) salt
  • Pepper, to taste

PREPARATION

  1. In a large bowl, mix together all the salad ingredients (except the eggs).
  2. In a small bowl, whisk together the ingredients for the mustard sauce until perfectly emulsified.
  3. Pour over the salad and mix everything well.
  4. Cover and refrigerate for a minimum of one hour, to allow the salad to soak up the flavors of each ingredient.
  5. When ready to serve, adjust the seasoning to taste and garnish with 1 to 2 hard-boiled eggs.
Main dish salad with eggs and garden vegetables Gluten-free, dairy-free (casein-free) and hypotoxic recipe By: Cuisine l'Angélique

A magnificent, invigorating and crunchy salad to highlight your vegetables.

TIP

* If you are on the hypotoxic diet, replace corn with:

  1. 220 g cherry tomatoes, cut in half
  2. 220 g carrots, peeled and cut into thin slices

This salad can be made from leftover corn since the suggested quantity can be plus or minus 3 cobs and so you can extend the pleasures of a roast with friends.