Green Beans and Eggs Salad

























Do you know what the big deal about this salad is? It made me like eating hard boiled eggs. I don't like hard boiled eggs. Any other kind  I love, but the hard boiled kind was always unappealing to me. I always thought it's a shame though, because it's so easy to prepare in advance, keep ready in a fridge for a few days and add some quick and healthy protein to any meal really easy. Well, I found a salad that works for me, including the boiled egg. It is healthy and unbelievably easy to make and has just a few ingredients. For a more substantial meal you can eat it with a tuna sandwich or just some sourdough toast. Grilled cheese sandwich works awesome with this too, but most often I just eat it on it's own since I make it when I am craving something light, meatless and 'green'. It can be eaten warm or cold from the fridge when made in advance. Pretty much, it rocks.


Green Beans and Eggs Salad
Serves 2

3 cups of blanched French green beans (Haricot Verts)
3 hard boiled eggs
1 Tbsp of Pumpkin Seed Oil
2 tsp of Red Vine Vinegar
salt and freshly ground pepper
Shaved Hard Cheese like Parmesan or Grana Padano

Start by boiling your eggs. Put the eggs in the pot and cover with cold water. Bring it to a boil, then cover the pot and remove from the heat and let sit for 15 minutes. Drain  the water and let sit for a few minutes. Clean your green beans and blanch them by putting them in a boiling water for about three minutes and then transferring them into ice cold water for a few minutes.

Next step is to cut the green beans in half, clean the eggs and chop them. Season with Pumpkin Seed oil and Red Vine Vinegar, salt and pepper and then mix. Pumpkin Seed Oil is the key here. It makes a pretty whatever regular salad into something pretty cool. It is an amazing tasting oil, really nutty flavor and if you ever tried it you will probably know exactly what I'm talking about. You should really try swapping mayo with it when making a potato salad!


And there you have it. Serve into bowls or on some plates and shave some cheese on top. Quick, easy, healthy. I often double up this recipe so we can have it the next day again. Also, it makes a wonderful side to a steak. Just sayin.




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