Monday, March 31, 2014

Bean sprout, parsley and egg salad

The seventh recipe of the week and the third salad in three days. I am on a cooking spree to make up my shortfall for one post per week for this year. :P

So here's another of those quick lunches for next day at office. Invented on the phillosophy of putting together something as fast as possible from leftover veggies (bean sprouts from today's lunch) plus one of whatever greens (chopped parsley) is on discount at supermarket today and one extra ingredient (here it was boiled eggs)

Ingredients (Serves 1):

  • Bean sprouts- 1.5 cups, chopped
  • Parsley- 1.5 cups chopped
  • Eggs- 2, boiled, sliced
  • Olive oil- For dressing
  • Lime juice- 2 tsp


Mix all ingredients together, drizzle with olive oil and lime juice. Toss. Refrigerate for the next day.


  • The salad's great, fresh and tangy with a hint of wilderness from the parsley. But wish I had thrown in a couple of cherry tomato's

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