Egg and Leafy Green Salad

Instructions

1. 1

   Begin by boiling the eggs. Place the 4 large eggs in a pot and cover them with water. Bring the water to a boil, then reduce the heat and let them simmer for about 9-12 minutes.

2. 2

   While the eggs are boiling, prepare the salad base. Rinse and dry the 200 grams of leafy greens and place them in a large salad bowl.

3. 3

   Rinse the 100 grams of cherry tomatoes and slice them in half. Add them to the bowl with the leafy greens.

4. 4

   Once the eggs are done, remove them from the pot and place them in a bowl of cold water to cool. Once cooled, peel the eggs and slice them into quarters.

5. 5

   Add the sliced eggs to the salad bowl.

6. 6

   In a small bowl, whisk together 1 tablespoon of olive oil and 1 tablespoon of lemon juice to make the dressing.

7. 7

   Drizzle the dressing over the salad and gently toss to combine all ingredients.

8. 8

   Serve the salad immediately, or refrigerate for up to an hour before serving.