Beetroot Zucchini and Carrot Salad with Eggs | Vintage Market Adventures
Olive oil can be substituted for macadamia nut oil. For a vegetarian version use, 1 tablespoon of lemon juice instead of fish sauce. Fried eggs go as well in this as soft-boiled ones.
Servings: 1
Ingredients
For the Beetroot Zucchini and Carrot Salad with Eggs:
- 2 eggs
- 1 small beetroot peeled
- 1 medium zucchini
- 1 medium carrot
- 1 radish trimmed and sliced
- 3 tbsp chopped chives or spring onion to serve, green part only
For the dressing:
- 2 tbsp macadamia nut oil
- 1 tbsp fish sauce
- 1/2 tsp coconut palm sugar or white sugar
Instructions
To make the perfect soft boiled eggs:
- Place cold eggs in a saucepan and cover with cold water. Place on the stove and cook for exactly 3 minutes from the moment first bubbles begin to appear on the surface of the water.
- Drain and cool under cold running water for a couple of minutes. Peel and set aside.
To make the Beetroot Zucchini and Carrot Salad:
- Grate beetroot, zucchini and carrot on a coarse side of the grater.
- Arrange on a serving plate.
To make the dressing:
- Whisk dressing ingredients in a small bowl or jar until sugar has dissolved.
To serve the salad:
- Drizzle dressing all over grated vegetables. Add eggs and sprinkle with some chopped chives or spring onion.
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