Hard Boiled Egg Caprese Salad
Serves
2
Prep Time
15 min
Print RecipeIngredients
Salad
- 4 hard boiled eggs, sliced into rounds (total 12-16 pieces)
- ½ lb (0.3 kg) fresh Mozzarella, sliced ¼” thick
- 2 large ripe tomatoes, sliced ¼” thick
- ¼ tsp (1.25 mL) garam masala, to garnish
- ⅛ tsp (0.5 mL) chili powder, to garnish (optional)
- ¼ cup (60 mL) basil leaves, to garnish
- ¼ cup (60 mL) cilantro leaves, to garnish
- salt, to taste
Olive Oil Cilantro-Basil Pesto
- 3/2 cup (375 mL) prepared pesto
- ¾ tsp (4 mL) curry powder
- ¼ tsp (1.25 mL) chili powder (optional)
Instructions
- Step 1
In a small bowl, mix together pesto with curry powder and chili powder. Set aside.
- Step 2
On a platter, arrange egg slices in the centre. Arrange mozzarella slices and tomatoes around the eggs, alternating between the two to create a decorative pattern.
- Step 3
Add a sprinkle of garam masala and chili powder. Drizzle on Olive Oil Cilantro-Basil Pesto and garnish with basil and cilantro leaves. Sprinkle on sea salt, to taste. Serve chilled.
Tips
Follow this simple recipe below, to make your own Cilantro-Basil Pesto at home: 1/2 cup extra virgin olive oil, 1/2 cup fresh basil, finely chopped, 1/2 cup cilantro leaves, finely chopped, 1/8 cup pine nuts or walnuts or sunflower seeds, 3/4 tsp curry powder, 1/4 tsp salt, 1 garlic clove, peeled, 1 green chili (optional). Simply combine all ingredients in a food processor into a smooth paste.
Nutrition Facts
| Per 2 serving | |
|---|---|
| Calories | 1098 |
| Fat | 98 g |
| Saturated Fat | 27 g |
| Trans Fat | 1 g |
| Carbohydrate | 15 g |
| Fibre | 3 g |
| Sugars | 5 g |
| Protein | 39 g |
| Sodium | 1527 mg |
