APPLE PINEAPPLE CARROT SPICED SALAD WITH BOILED EGGS
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!
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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