Sweetcorn and Hard-Boiled Egg Salad with Skyr Dressing
14 min 1 serving 388 kcal · 40.9 g proteinLevel: Beginner
The nutritionist's note
387 kcal for 41 g of protein, the best protein-to-calorie ratio in the catalogue: 22 g from the skyr, which delivers 11 g of protein for 45 kcal per 100 g, and 14 g from the two eggs. 2.1 µg of B12. 3.3 mg of iron, with the raw tomatoes and lemon juice as vitamin C sources.
Ingredients
1 serving
- plain skyr200 g
- eggs2 pieces · 110 g
- sweetcorn70 g
- cherry tomatoes100 g
- lettuce80 g
- lemon juice15 ml
- mustard8 g
- chives8 g
Method
- 1
Lower the eggs (2) into a pan of already boiling water and cook them for 9 minutes, then run them under cold water for 1 minute before peeling: chilled fast, they peel without tearing the white.
- 2
Drain and rinse the sweetcorn (70 g), halve the cherry tomatoes (100 g) and tear the lettuce (80 g) by hand.
- 3
Whisk the skyr (200 g) with the mustard (8 g), lemon juice (15 ml), chopped chives (8 g), salt and pepper into a smooth, pourable dressing.
- 4
Toss the lettuce, sweetcorn and tomatoes with half the skyr dressing.
- 5
Quarter the eggs, lay them on the salad and spoon over the remaining dressing.
Nutrition facts
per serving
| Energy | 388 kcal |
|---|---|
| Protein | 40.9 g |
| Carbohydrates | 25.3 g |
| Fat | 13.7 g |
| Fibre | 4.5 g |
| Iron | 3.7 mg |
| Vitamin B12 | 2.1 µg |
Potential allergens
- lactose
- eggs
- mustard
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