Servings: 4 meals
Calories: 280kcal
Ingredients
Salad
- 1 large head romaine roughly chopped
- 1 English cucumber sliced (reserve 1 tablespoon finely diced)
- 1 large Lemon cut into quarters (reserve 1 tablespoon lemon juice)
- 2 cup cooked quinoa 1 cup uncooked
- 1 cup diced red radish
- ½ cup thinly sliced fennel bulb
- ½ cup olives of choice cut in half
- ¼ cup fresh mint leaves roughly chopped
- ¼ teaspoon black pepper
Poached Eggs
- 4 large eggs
- 1 tablespoon distilled white vinegar
- Water enough to fill pot ¾ full
Tzatziki Sauce
- ¼ cup plain Greek Yogurt
- 2 tablespoon EVOO
- 2 tablespoon chopped fresh dill
- 1.5 tablespoon lemon juice
- ¼ teaspoon finely minced garlic
- ¼ teaspoon Sea Salt
Hummus Harissa
- ¼ cup hummus
- 1.5 tablespoon mild harissa
Instructions
Harissa Hummus
- Stir together the hummus and harissa until well-incorporated.
Tzatziki Sauce
- Combine Greek yogurt, lemon juice, extra virgin olive oil — stir until mixed. Then, stir in the 1 tablespoon of finely diced cucumber, minced garlic, chopped dill, salt, and pepper — stir until well-combined.
Salad
- In a large bowl, toss together chopped romaine, sliced fennel, sliced radishes, sliced cucumber, and sliced olives.
- When ready to enjoy, top salad base with a squeeze of lemon juice, garbanzo beans, harissa hummus, and tzatziki sauce — stir/toss together to coat.
- Serve, store, and enjoy!
Notes
Nutrition for 1 out of 4 servings:
10.1g Protein | 32.3g Carbs | 12g Fat | 4.6g Fiber | 280 Calories
Recommended Storing:
When storing, keep harissa hummus and tzatziki sauce separate from the salad base to prevent lettuce/vegetable wilting.
Nutrition
Serving: 1meal | Calories: 280kcal | Carbohydrates: 32.3g | Protein: 10.1g | Fat: 12g | Fiber: 4.6g
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