Light Egg White Salad Bowl

Ingredients

• 150 g Egg White
• 100 g Arugula
• 150 g Tomatoes
• 75 g Avocado

Steps

1. Combine the egg white with a light whisking motion.
2. Tear the arugula into the serving vessel.
3. Slice the tomatoes thinly over the greens.
4. Dice the avocado pieces beside the vegetables.
5. Gently fold the prepared egg white into the salad mixture at 74 °C (74 °C (165 °F)).

Per serving

117 kcal · protein 10.9 g · carbs 9.4 g · fat 4.7 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, egg

Labels: vegetarian, gluten-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.