Curried Egg and Walnut Salad Recipe - WellBeing Magazine
This filling Curried Egg and Walnut Salad recipe is the perfect light lunch solution.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.
Ingredients
- 8 asparagus spears
- 1 tbsp extra-virgin olive oil
- Juice ½ lemon
- 6 eggs
- 4 bunches broccolini, roughly chopped
- ½ cup toasted walnuts
- 1 cup cherry tomatoes, halved
- <br>
- <b>Dressing</b>
- ½ cup full milk Greek or sheep’s yoghurt
- Pinch cayenne pepper
- Pinch Celtic sea salt
- Freshly cracked black pepper, to taste
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