Today is National Egg Day
and it is the perfect day to add egg on your food!
So for lunch,
I made Salmon & Egg Salad.
EGG - of course!
salmon fillet (or any fish you fancy)
your choice of leaves (I used baby leaves of water cress, chard & red cos)
extra virgin olive oil
1/2 small onion, thinly sliced
1 tsp mustard/mustard seed
salt & pepper to taste
Super easy Directions:
While setting up the salad,
boil your egg.
First, you would need a base of leaves.
Assemble on a plate.
Then, pan fry or bake a salmon fillet.
Just sprinkle some salt & pepper.
*I pan fried mine,
2 mins on the part w/ skin
then turn and cook for another minute.
You can use olive oil but if you have coconut oil,
For the dressing,
1 tbsp of extra virgin olive oil,
juice of 1/2 lemon,
your choice of mustard,
thinly sliced onions
and sprinkle with salt & pepper.
Add anything else you want to bulk up your salad.
I added cucumber & avocado.
And sprinkled some cut spring onions.
I put the whole salmon fillet on top for pictorial purposes.
But flake it & add it to the salad
then drizzle with dressing.
Sprinkle with more salt & pepper as you wish.
Happy National Egg Day!
Love from your Healthy Girl,