Name: Curry Spice Eggs Salad with Tomatoes and Cabbage
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g baby spinach; 150 g ripe tomatoes, diced; 200 g green cabbage, finely shredded; 4 large eggs; 2 tbsp curry powder; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp pepper; Fresh parsley, for garnish; Lime wedges, for serving; 100 g Sliced cucumber (optional); 50 g Chopped red onion (optional); 100 g Avocado slices (optional)

Jump to Recipe Print Recipe

Curry Spice Eggs Salad with Tomatoes and Cabbage

No ratings yet

Get ready to enjoy a vibrant and nutritious bowl of goodness! This Curry Spice Eggs Salad is a delightful mix of fresh baby spinach, ripe tomatoes, and crunchy cabbage, topped with perfectly boiled eggs. Infused with aromatic curry spices, every bite is bursting with flavor. Feel free to experiment with different greens or dressings to make it your own, and don’t forget to squeeze a fresh lime wedge on top for that zesty finish!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Budget-Friendly

Cuisine: Global

Calories: 220

Ingredients Equipment Method Nutrition

Ingredients

200 g baby spinach
150 g ripe tomatoes, diced
200 g green cabbage, finely shredded
4 large eggs
2 tbsp curry powder
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Fresh parsley, for garnish
Lime wedges, for serving
100 g Sliced cucumber optional
50 g Chopped red onion optional
100 g Avocado slices optional

Equipment

Pot for boiling eggs
Heatproof mixing bowl
Salad serving platter
Chef's knife
Cutting board

Method

Place the eggs in a pot of water and bring to a boil. Once boiling, let simmer for 8-10 minutes for hard-boiled eggs. After cooking, immerse in cold water for 5 minutes. Peel and set aside.
In a large mixing bowl, combine the baby spinach, diced tomatoes, and shredded green cabbage.
In a small bowl, whisk together the olive oil, curry powder, salt, and pepper until well mixed.
Drizzle the curry dressing over the salad and toss gently to coat all the vegetables evenly.
Cut the boiled eggs in halves or quarters, as preferred, and place on top of the salad.
Sprinkle fresh parsley over the top and serve with lime wedges on the side for an extra zing. Enjoy immediately!

Nutrition

Calories: 220kcalCarbohydrates: 18gProtein: 12gFat: 12gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 90mgIron: 3mg

Tried this recipe?

Let us know how it was!

Curry Spice Eggs Salad with Tomatoes and Cabbage