This vibrant, fresh, herb-packed salad makes a great light dinner. The skinny shredded egg "pancakes" add just the right amount of protein to make it a satisfying meal. If you prefer a little more heat, use a whole bird's-eye pepper instead of half.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
- 4 eggs
- 4 teaspoons vegetable oil
- 225 g green beans trimmed
- half English cucumber halved lengthwise and cut in strips
- 6 cups lightly packed mixed baby greens
- 1/2 cup torn fresh mint leaves
- 1/2 cup torn fresh basil leaf
- 1/2 cup fresh cilantro leaves
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
- 2 teaspoons sesame oil
- 1 teaspoon fish sauce
- pinch each salt and granulated sugar
- 1 shallots thinly sliced
- half Thai bird's-eye pepper seeded and thinly sliced
- half garlic clove grated or pressed
Beat one of the eggs. In large nonstick skillet, heat 1 tsp of the oil over medium-high heat; pour beaten egg into pan, swirling to coat bottom. Cook until set, about 1 minute. Transfer to plate; roll up and set aside. Repeat with remaining eggs and oil to make four pancakes total. Thinly slice rolls crosswise.
Dressing: In large bowl, whisk together vegetable oil, lime juice, sesame oil, fish sauce, salt, sugar, shallot, Thai pepper and garlic; set aside.
Meanwhile, in small saucepan of boiling lightly salted water, cook green beans until tender-crisp, about 3 minutes. Drain and chill in cold water; drain and pat dry.
Add beans and cucumber to dressing; toss to coat. Add mixed greens, mint, basil and cilantro; toss to coat. Serve eggs on top or stirred into salad.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 323 mg
- Sugars 3 g
- Protein 9 g
- Calories 246.0
- Total fat 19 g
- Cholesterol 183 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
- Iron 28.0
- Folate 71.0
- Calcium 14.0
- Vitamin A 98.0
- Vitamin C 40.0