Light salad with hard boiled eggs, baby leaf salad and pumpkin seeds

Are you looking for a light meal without compromising on flavour? This light salad with hard boiled eggs and baby leaf salad is fresh, nutritious and easy to prepare.

Perfect for summer and rich in vitamins, this tasty salad combines the unique, crunchy flavour of baby leaf salads with the essential nutrients contained in hard boiled eggs, chickpeas and pumpkin seeds.

For a healthy, balanced dish, perfect at any time of day!

Eating healthily is the first step towards taking care of your body and your daily energy levels.

A light salad with hard boiled eggs and baby leaf salad is the perfect mix of taste and nutrition, ideal for a fresh and complete meal.

Baby leaf, tender green salads like baby spinach, rocket or baby lettuce, are a valuable source of fibres, vitamins and natural antioxidants.

These nutrients help strengthen the immune system, slow down cellular ageing and promote regular digestion.

Some studies show that green leafy vegetables play an important role in the prevention of various diseases, such as breast and pancreatic cancer.

Eggs, on the other hand, are an excellent source of high biological value proteins, which are essential for maintaining muscle mass.

They also contain B vitamins, iron and choline, a nutrient that is beneficial for metabolism and brain health.

Here is a quick and easy recipe, ready in just a few minutes, made with baby leaf salad, hard boiled eggs, chickpeas and pumpkin seeds.

Super appetising and perfect to enjoy both at home and in the office!

• 200 g baby leaf salad
• 4 eggs
• 100 g precooked chickpeas
• 3 spoons toasted pumpkin seeds
• 2 spoons extra virgin olive oil
• Lemon juice (to taste)
• Salt and pepper to taste

1. Wash and dry the baby leaf salad to keep it fresh and crisp.
2. In a small pot, bring the eggs to a boil and cook for 8-10 minutes. Once ready, cool the hard boiled eggs under running water, peel them and cut them into wedges.
3. In a large bowl, mix together the baby leaf salad, the well-drained precooked chickpeas and the toasted pumpkin seeds.
4. Add the sliced hard boiled eggs.
5. Dress with extra virgin olive oil, a pinch of salt, black pepper and a few drops of lemon juice for a fresh, citrusy flavour.
6. Mix gently and serve immediately!

If stored without dressing, this salad can last up to 3 days in the refrigerator, maintaining the whole freshness of the leaves and the crunchiness of the seeds.

For this reason, we recommend adding oil, salt, pepper and lemon just before serving.

If the salad has already been dressed, you can store it in the refrigerator and consume it within 24 hours to prevent the baby leaves from becoming too soft.

Enjoy your meal!