Preparation time10 minutes minutes
Elaboration time20 minutes minutes
Total time30 minutes minutes
Dish: Salad
Kitchen: Brazilian
Key words: see kitchen, how to make vegetable salad, how to make vegetable salad boiled with eggs, vegetable salad recipe, vegetable salad recipe cooked with eggs, vegetable salad, vegetable salad cooked with eggs
The amount: 4 people
Calories: 175kcal
- 3 medium potatoes cut
- 2 medium carrots cut
- 1 medium cut chayote
- 5 chopped boiled eggs
- 2 tbsp of oil
- 1 teaspoon) of salt
- juice of 3 lemons
- oregano to taste
Peel the potatoes, carrots and chayote and cut into medium cubes and steam, cook until softened. Once cooked, place in a salad bowl and set aside.
Put the eggs to cook at the same time as you put the vegetables, once they are cooked, peel and cut into pieces and place on top of the vegetables in the salad bowl. Reserve.
Prepare the salad dressing, put the salt in the lemon juice, the oregano and the olive oil mixing well and then just sprinkle the salad with the dressing, take it to the fridge to get fresh and serve next.
Serving: 100g | Calories: 175kcal