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Summer Vegetable Salad (Vegetarian, Gluten, Grain Free & Low Carb) In A Skillet on a Cutting board from front
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Summer Vegetable Salad (Vegetarian, Gluten, Grain Free & Low Carb)

This is a summer salad that is quick, easy and super delicous.
Course Salad, Side Dish, Side Salad
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Low Carb, Quick, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • A hand of Mixed green leafs
  • 1 Bok Choy quartered
  • 10 Asparagus
  • 8-10 Cherry tomatoes divided in half
  • 6 Radishes divided in half or quartered
  • 8-10 Sugar snaps or snow peas
  • 1 Polka beetroot peeled and thinly sliced
  • 1/2 Lemon juice
  • 2 Eggs
  • Cilantro, to top roughly chopped
  • Chives, to top chopped

Instructions

  • Preheat a big nonstick pan over medium heat.
  • Bring water to a boil in a small pot.
  • Add the two eggs and boild for 6-12 minutes (depending on how you prefer your egg yolk).
  • Add the quartered bok choy and asparagus to the pan and fry for 6-8 minutes, stirring regularly.
  • Meanwhile place mixed green leafs on a plate or in a bowl.
  • Add the cherry tomatoes, radishes, sugar snaps or snow peas, sliced beetroot on top.
  • When the eggs are ready put the eggs in ice cold water to cool for a minute or two. Then peel and slice them in two. Add to the salad.
  • Add the fried bok choy and asparagus to the salad as well.
  • Squeeze some lemon juice on the salad and top with chives and cilantro.
  • Serve as is, with some protein on the side or as a side dish to your main course.