Soya Chunks and Egg White Salad
This Soya Chunks and Egg White Salad is a delicious and healthy salad that is perfect for lunch or as a light dinner. It is packed with protein, thanks to the soya chunks and egg whites, and is gluten-free, making it suitable for those with gluten intolerance. This salad recipe is also low in calories, which makes it an excellent option for those who are trying to lose weight. However, people with soy or egg allergies should avoid this dish.
Allergen Information: Contains Egg, Soy
Nutrition Facts
Per serving
Energy
134 kcal
Protein
21 g
Carbs
13 g
Fat
1 g
Fiber
6 g
Ingredients
Egg, poultry, white, raw
4 medium (132g)
Soya chunks (Nutrela)
0.25 cup (50g)
Chopped Tomato
0.25 cup (50g)
Red Onion
0.25 cup, chopped (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Instructions
Preparation
-Boil eggs for 7-12 mins
-Peel and chop egg whites, keep aside
Cooking Steps
Boil the soya chunks in salted water for 5-7 minutes or until they are soft and tender. Drain the water and set them aside to cool.
In a large mixing bowl, combine the boiled and chopped egg whites, chopped red onion, chopped tomato, and fresh coriander leaves.
Add the cooled soya chunks to the bowl.
Season the salad with salt and pepper to taste.
Drizzle the lemon juice over the salad and toss it well.
Serve the salad.