Red leaf lettuce, sugar snaps, grape tomatoes, goat cheese and egg
A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked. ~Bernard Meltzer
This salad may look weird but it's delicious. The egg coats the greens and adds a layer of richness (and protein!). Summer is the perfect time for salad since the markets are popping with seasonal, ripe produce. This salad capitalizes on two trends:
- Not cooking during the summer - my oven goes off at the end of spring, and stays off until September. 'Cause it's hot! The most cooking I ever want to do in the summer is a few minutes of boiling or frying.
- Eggs - a few years ago it seemed like restaurants were topping everything with eggs. I thought this was very fancy, but then I learned to fry an egg earlier this year (that's why we only deliver easy and fast recipes on MindfulEats), and it's easy! So now I top all sorts of things with eggs, and it's glorious - it's tasty and it adds protein.
Salad Topped with a Fried Egg
Sugar snap peas
Grape tomatoes
Goat cheese
Schoolhouse Kitchen Balsamico vinaigrette (use any type of vinaigrette - it adds a nice zing)
Any other produce that looks appealing - broccoli, arugula, radishes, etc.
- Wash and dry the produce and chop into bite size pieces.
- Mix ingredients in a large bowl with vinaigrette.
- Fry an egg sunny-side up and place on top of the salad.
- Dig in. Break the egg and let it coat your salad.
Enjoy!
What I ate: 2 cups coffee, Whole Foods plain yogurt + blueberries + strawberries, 1/2 cup kefir, quinoa + cauliflower + tempeh + sugar snap peas, 8 squares dark chocolate, whole wheat spagehetti + sauteed summer squash + grape tomoates + zucchini + garlic + broccoli rabe, cherries, Dale & Thomas cheese popcorn, Mindful Mix, 2 cups milk, Oikos yogurt + blueberries + strawberries
Exercise: Ran 4.3 miles
