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.
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
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: