Ingredients
- Salad:
- 2 soft boiled eggs
- 4 cups (1 L) mixed greens
- 1 cup (250 mL) roasted broccoli
- 1 1/2 tbsp (25 mL) olive oil
- 1 1/2 tbsp (25 mL) lemon juice
- 4 tbsp (60 mL) toasted almonds
- 1 cup (250 mL) couscous, cooked
- 10 cherry tomatoes, cut into 4 pieces each
- 4 tbsp (60 mL) hummus
- 20 leaves fresh mint, cut in half
- 2 jarred roasted red peppers, sliced into strips
- Honey Oregano Dressing:
- 2 tsp (10 mL) honey
- 1 tbsp (15 mL) balsamic vinegar
- 1/4 cup (60 mL) olive oil
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1.25 mL) pepper
- 1/4 tsp (1.25 mL) salt
- 2 tbsp (30 mL) fresh oregano, chopped
Description
This salad combines all the deliciousness of the Mediterranean in one bowl. Topping with a soft boiled egg brings all the flavours together for a complete meal.
Recipe credit:
Steps
- Set your oven to 400°F (200°C).
- In a bowl, mix together the broccoli with lemon juice and olive oil and season with salt and pepper. Spread the broccoli on a parchment-lined tray and roast in the oven for 15 minutes. Once done, remove from oven and let cool.
- Place all the ingredients for the honey oregano dressing in a Mason jar or Tupperware container, shake vigorously and then set aside.
- Fill your bowl with mixed greens and drizzle with dressing.
- Starting at the top of the bowl place a pile of the roasted broccoli, then the cherry tomatoes, followed by the couscous, the fresh mint, the toasted almonds, the roasted red peppers, and ending with the hummus.
- Place your soft boiled egg in the center of the bowl and drizzle another tablespoon of dressing.
Notes
When roasting the broccoli, ensure it is spread evenly on the tray for even cooking and a crispy texture. Be mindful of the egg boiling time to achieve the desired consistency for a perfect soft-boiled egg centerpiece.
Nutrition
The salad contains 780 calories, 56g of fat, 8g of saturated fat, 49g of carbohydrates, 11g of fiber, 14g of sugars, 19g of protein, and 706mg of sodium.