Chorizo and Egg Salad Recipe
Follow this recipe to prepare a delicious Chorizo and Egg Salad, a flavorful dish combining spicy chorizo with creamy eggs and fresh greens.
Equipment
- 1 Skillet For cooking chorizo
- 1 Saucepan For boiling eggs
- 1 Mixing bowl For assembling the salad
Ingredients
- 200 g Chorizo Diced
- 4 Large eggs Boiled and chopped
- 4 cups Mixed greens Washed and dried
- 1 cup Cherry tomatoes Halved
- 1/2 cup Red onion Thinly sliced
- 1/4 cup Olive oil For dressing
- 2 tbsp Red wine vinegar For dressing
- to taste Salt and pepper For seasoning
Instructions
- In a skillet, cook the diced chorizo over medium heat until it is crispy and browned. Remove from the skillet and set aside.
- In a large mixing bowl, combine mixed greens, cherry tomatoes, and red onion.
- In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Add the boiled and chopped eggs and the cooked chorizo to the salad. Gently toss to combine.
- Serve immediately and enjoy.
Notes
For a lighter version, you can replace chorizo with turkey sausage and use a low-fat dressing.
Nutrition
Serving: 150gCalories: 300kcalCarbohydrates: 5gProtein: 14gFat: 25gSaturated Fat: 8gCholesterol: 210mgSodium: 950mgPotassium: 354mgFiber: 2gSugar: 3gVitamin A: 182750IUVitamin C: 22.1mgCalcium: 910mgIron: 0.4mg
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