Low Carb Iceberg Salad (traditional method & Thermomix)
Description
Over the past few months, this salad has become one of my favourites. I love it so much that I make it several times a week! It's quick to prepare, vegetarian and low in carbohydrates – perfect after the festive season or simply for a balanced lunch.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Boil the eggs (see my energy-saving method on the blog), then rinse them under cold water and peel them.
2. Peel the pepper and chop it into small pieces.
3. Remove the seeds from the cucumber (leave the skin on) and dice it.
4. Cut the cherry tomatoes into quarters and finely chop the spring onion.
5. Tear the iceberg lettuce into large pieces and place it in a salad bowl with the vegetables.
6. Prepare the dressing by mixing together the vinegar, oil, crushed garlic, crème fraîche, mustard, herbs, salt and pepper.
7. Mix the dressing with the salad.
8. Cut the eggs into quarters, add them to the salad and serve immediately.
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Pour 400 g of water into the Thermomix bowl. Place the eggs in the cooking basket and cook for 13 minutes / Varoma / speed 1. Rinse the eggs, peel them and set aside.
2. Place the pepper, cucumber, cherry tomatoes, spring onion, garlic, vinegar, oil, crème fraîche, mustard, herbs, salt and pepper in the bowl. Blend for 2 seconds/speed 4.5. Transfer the mixture to a salad bowl.
3. Add the chopped iceberg lettuce and mix with a spatula.
4. Cut the hard-boiled eggs into quarters, arrange them on top of the salad and serve.
