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🥗 Colorful leaf salad with cucumbers and poached egg

191 kcal · 30 min · 4 servings

Ingredients

• 250 g mixed leaf salad (e.g. arugula, sorrel, Lollo rosso)
• 1 green bell pepper
• 1 red onion
• 1 salad cucumber
• 4 tbsp white wine vinegar
• 4 eggs
• 150 g yogurt (3.5% fat)
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 2 tbsp flaxseed oil
• salt
• pepper

Instructions

1. 1. Wash the leaf salads under running water.
2. 2. Shake the leaves dry.
3. 3. Tear the salad leaves into bite-sized pieces.
4. 4. Wash the bell pepper.
5. 5. Cut the bell pepper in half lengthwise.
6. 6. Remove the core of the bell pepper.
7. 7. Slice the bell pepper into thin strips.
8. 8. Peel the onion.
9. 9. Slice the onion into thin strips.
10. 10. Wash the cucumber.
11. 11. Slice the cucumber into thin rounds.
12. 12. Distribute the salad mix onto deep plates.
13. 13. Place the pepper strips on the salad.
14. 14. Add the onion rings.
15. 15. Mix the white wine vinegar with water in a wide pot.
16. 16. Bring the vinegar-water mixture to a boil.
17. 17. Create a gentle swirling motion in the water with a cooking spoon.
18. 18. Crack each egg individually into a small ladle.
19. 19. Carefully slide the egg into the swirling vinegar water.
20. 20. Cook the eggs over low heat.
21. 21. Cook the eggs for 4 to 5 minutes.
22. 22. Check if the white is set.
23. 23. Ensure the yolk remains runny.
24. 24. Mix the yogurt with the lemon juice.
25. 25. Add the apple cider vinegar to the yogurt mixture.
26. 26. Add the oil.
27. 27. Season the sauce with salt and pepper.
28. 28. Whisk the sauce until smooth.
29. 29. Lift the poached eggs out of the water with a slotted spoon.
30. 30. Let the eggs drain briefly.
31. 31. Place the eggs on the salad.
32. 32. Season the dish with a little more salt and pepper.
33. 33. Serve the salad together with the yogurt sauce.

Nutrition per serving

• kcal: 191
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 9 g