Healthy Egg Salad Breakfast
-adapted from Su-Mei Yu's recipe, Executive Chef, Saffron
1 hardboiled egg, sliced/cubed
1 med-large roma tomato diced
1/4 cup cubed firm tofu or garbanzo beans or avocado
1 tbsp minced onion
1 tsp cilantro or basil or parsley
1 tsp celery salt
1 tsp lemon or lime juice
a pinch of crushed red pepper flakes
a pinch of sea salt
Combine everything EXCEPT egg in a bowl. Mix well and let sit for five minutes. Add egg and gently mix. Serve with warm or toasted pita/arabic bread.
~
0 comments:
Post a Comment