Light, easy and simple. This tomato corn salad with hardboiled eggs makes a great a starter, side dish or a mid-afternoon snack. The colours are gorgeous and I think that's the beauty of natural, unprocessed food. It reminds me of beautiful, delicious summer salads during this freezing winter. I really can't wait for spring to come.
For this dish, boiling the egg is perhaps the most time consuming part, so I hope that tells you exactly how quick and easy this recipe is. I like to boil a couple of eggs in advance and keep them in my fridge for a quick, easy to grab snack during busy weeks and throw them into soups, noodles and salads. Adding some freshly chopped scallions brings out wonderful flavours. All you need to season this salad is just some freshly squeezed lemon juice and a drizzle of olive oil. Mashed avocado is also great if you're looking for a richer dressing, but it's really not necessary to add all the heavy store bought stuff when you can make your own. The key is simple: stick with fresh, simple, healthy ingredients and your work is done.
INGREDIENTS (please choose organic whenever possible)
- 1 free range egg
- cherry tomatoes
- sweet corn
- juice of 1/2 lime
- extra virgin olive oil
Boil your egg, but make sure not to overcook. 10-12 minutes is all you need. Remember to use cold water to bring the water to a gentle boil and make sure the water covers an inch or two above the eggs to prevent them from cracking. As the water reaches boiling point, turn off the heat and let the eggs sit for about 10 minutes. An interesting fact I learned from Simply Recipes is that it's easier to peel eggs when they are at least a couple of days old. If you have farm fresh eggs, steaming it for around 20 minutes will probably be the best option and will make the shells much easier to peel.
While waiting for your eggs to cook, cut up your veggies and throw them in a bowl. Cut your egg in quarters after they're finished cooking and throw them in the salad. Lastly, give your salad a good squeeze of lime and a drizzle of olive. Garnish with some freshly chopped scallions and voila! Serve cold and enjoy!