Low Fat Tomato and Boiled Egg Salad

Bright, fresh, and full of flavor, this Low Fat Tomato and Boiled Egg Salad is a perfect choice for a healthy and satisfying meal. Packed with protein-rich boiled eggs, juicy cherry tomatoes, and crisp mixed salad greens, this dish is elevated by the zesty tang of a homemade balsamic-Dijon dressing. Thinly sliced red onion and a sprinkle of fresh parsley add depth and a pop of color, while the low-fat, nutrient-dense preparation makes it ideal for those watching their calorie intake. Ready in just 25 minutes, this refreshing salad is perfect for lunch or a light dinner, offering a delicious balance of textures and flavors with minimal effort. It's not just a salad—it's a wholesome, guilt-free delight!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 300 grams cherry tomatoes
• 150 grams mixed salad greens
• 1 small red onion
• 2 tablespoons fresh parsley
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoons garlic powder
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Place the eggs in a saucepan and cover them with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer the eggs for 9 minutes.

Step 2

While the eggs are cooking, rinse the cherry tomatoes and slice them in half. Set aside.

Step 3

Thinly slice the small red onion. If the flavor is too strong, soak the slices in cold water for 5 minutes and then drain.

Step 4

Chop the fresh parsley finely and set aside.

Step 5

Once the eggs are cooked, transfer them to a bowl of ice water to cool for 5 minutes. This makes peeling easier.

Step 6

In a small bowl, prepare the dressing by whisking together extra-virgin olive oil, balsamic vinegar, Dijon mustard, garlic powder, salt, and black pepper until well combined.

Step 7

Peel the eggs and cut them into quarters.

Step 8

In a large salad bowl, combine the mixed salad greens, sliced cherry tomatoes, red onion, and chopped parsley. Toss gently to mix.

Step 9

Arrange the quartered boiled eggs on top of the salad and drizzle the prepared dressing evenly over the salad.

Step 10

Serve immediately and enjoy your low-fat tomato and boiled egg salad!

Nutrition Facts

Serving size	(800.4g)

Amount per serving	% Daily Value*
Calories	551.8

Total Fat 35.8g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 744mg	0%
Sodium 1082.0mg	0%
Total Carbohydrate 33.7g	0%
Dietary Fiber 7.8g	0%
Total Sugars 15.6g
Protein 30.9g	0%

Vitamin D 160IU	0%
Calcium 252.6mg	0%
Iron 7.4mg	0%
Potassium 1668.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 21.3%

Carbs: 23.2%