APPLE PINEAPPLE CARROT SPICED SALAD WITH BOILED EGGS

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HOW TO BOIL EGGS TO GET A SOFT, CREAMY YOLK: Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and start your timer. If you’re just cooking a couple of eggs, five minutes is perfect for a runny yolk. Cool the eggs slightly by immersing them in an icy bath for 30 to 60 seconds. Eat them when they’re still warm!

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APPLE PINEAPPLE CARROT SPICED SALAD WITH BOILED EGGS

By Diane Kochilas

Prep Time 3 18

Servings

Eggs, Mediterranean Diet, Meze / Starters, Recipes, Salads, Sides, The Ikaria Diet, Vegetables, Vegetables, Vegetarian

Prep Time 3 18

Servings

Eggs, Mediterranean Diet, Meze / Starters, Recipes, Salads, Sides, The Ikaria Diet, Vegetables, Vegetables, Vegetarian

Ingredients

1 can 8 ounces of fresh or unsweetened canned pineapple, cut into triangles
2 medium Granny Smith apples cut into triangles
½ cup celery finely chopped
3 medium carrots grated
1/3 cup fat-free Greek yogurt
3 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 tsp cumin
Sea salt and white pepper to taste
3 soft-boiled eggs

Instructions

Drain pineapple, reserving juice in a bowl. Add apples and celery to the juice; toss to coat. Let stand for 5 minutes; drain.
In a large bowl, combine the pineapple, apples, celery, and carrots.
In a small bowl, combine yogurt, olive oil, lemon juice, and cumin. Season to taste, pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled. Add the eggs and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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APPLE PINEAPPLE CARROT SPICED SALAD WITH BOILED EGGS