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Egg, Cucumber and Herb Salad
Egg, Cucumber and Herb Salad
Recipe type: Lunch, Dinner
Cuisine: Salad Vegetarian
Prep time: 
Total time: 
Healthy summer vegetarian salad, perfect on its own or as a side dish. Keeps for up to a week in the fridge.
  • 1 long red chilli, seeds removed and diced
  • 1 tsp of ground sea salt
  • 2 fresh coriander roots, rinsed and finely chopped
  • 2 tbs lime juice
  • ¼ cup garlic infused olive oil
  • 4 lebanese cucumbers, cut into chunks
  • ½ red onion, sliced finely
  • 1 cup fresh parsley leaves
  • 1 cup fresh coriander leaves
  • ½ cup fresh mint leaves
  • 12 chives, cut finely
  • 5 hard boiled eggs, peeled
  • ¼ cup of toasted pine nuts
  1. For the dressing whisk together the coriander roots, chilli, salt, lime juice and garlic infused olive oil in a bowl.
  2. In a separate bowl, combine the cucumbers, red onion and herbs.
  3. Pour the dressing over the cucumber mix and gently toss.
  4. Top with the roughly chopped eggs and toasted pine nuts.
Recipe by Eat Pray Workout at