This keto and gluten-free radish salad has a little dairy in the dressing but it can be easily omitted. Add a little olive juice and lemon juice instead.
Ingredients
- 2 whole eggs
- 1 bunch of radishes 6-8 medium radish bulbs, thinly sliced
- 1/2 cup chopped spring onion or scallions
For the dressing
- 1 tablespoon mayonnaise less sweet variety or homemade olive oil based is best
- 1 tablespoon crème fraîche sour cream or yoghurt (can be omitted)
- 1/2 teaspoon whole grain mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- Pinch cracked pepper
- A few small salad leaves
Instructions
- Cook the eggs in boiling water for 8-10 minutes. Rinse under cold water for a few minutes and peel. Cut eggs in half and separate the whites from the yolks. Crumble the yolk and dice the whites.
- Combine mayonnaise, crème fraîche, mustard, lemon juice, salt and pepper to make the dressing.
- Smear some of the dressing on the bottom of a large serving plate. Place a thick layer of radishes and sprinkle with green onion, diced egg whites and yolk crumble. Drizzle with a tablespoon of the dressing over the top and garnish with a few salad leaves. If presentation is not important, just toss everything together with the dressing and serve in a salad bowl.
Notes
The nutritional information is calculated for a single serving, but you can halve it for two smaller servings as well.
Nutrition
Calories: 283kcal | Carbohydrates: 6g | Protein: 14g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 385mg | Sodium: 1433mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1125IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 3mg
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