Shredded raw vegetables with eggs
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 500 g shredded, raw mixed vegetables
- 100 g baby spinach
- 3 organic eggs
- extra virgin olive oil, plus extra for drizzling
- sea salt and freshly ground pepper, to taste
- 1/4 cup mayonnaise
- 500 ml organic plain yoghurt
- 1/4 cup fresh parsley,finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Mix the shredded vegetables (any mix of organic carrot, butternut, baby marrow, asparagus and baby corn) with the dressing and turn onto a serving plate
- Add the spinach leaves and hard-boiled eggs
- Drizzle with olive oil and season
- Serve with the sauce on the side
- For the dressing, mix together 3 T organic olive oil, flaky sea salt and freshly ground black pepper, to taste
- For the sauce, mix together 1/3 cup organic mayonnaise, 1/3 cup organic plain yoghurt, 1 T chopped organic Italian parsley (optional)
You could enjoy this recipe too
Buy the ingredients
Add to Cart