A nutritious, energy-boosting chopped salad perfect for lunch, using leftover veggies and boiled eggs for protein. Tossed with a creamy dressing, it’s a delicious way to clean out your fridge while enjoying a healthy meal.
1: Chop kale, tomato, cucumber, snap peas, avocado, and green onions.
2: Boil eggs for 7 minutes.
3: Combine the chopped vegetables in a bowl.
4: Toss the salad with mayo, lemon juice, Dijon, garlic, olive oil, salt, and pepper.
5: Slice the boiled eggs and add them on top of the salad.
