As I'm inching along in my fitness journey, eating cleaner each day becomes a little more challenging, but extremely necessary. My hardest meal to fix for myself is lunch. Carl is here occasionally and Trey is here almost every day at lunch. They don't care to eat things they are good for them, they just usually need a quick meal. I came across this Egg Salad recipe and decided to make it for me and Carl for lunch one day. We both loved it!
Ingredients
- 6 large eggs boiled and peeled
- 3 oz. grape tomatoes, about 3/4 cup chopped
- 6 medium pitted green olives, chopped
- 2 tbsp. red onion, chopped
- 2 tbsp. basil, fresh, chopped
- 1 tbsp. olive oil
- 1 tbsp. white wine vinegar
- 1/4 tsp. salt
- 8 medium bibb lettuce leaves
- Peel and chop the eggs and place in a medium bowl. Add the chopped tomatoes, olives, red onion, and basil. In a cup, stir the olive oil, vinegar and salt and pour over the egg mixture. Stir to mix.
- Scoop into lettuce leaves by rounded 1/4 cup servings. Roll to close.
And just like that, lunch feels a little more put-together than it actually was. These healthy egg salad Provençal lettuce wraps are light but satisfying, fresh without being fussy.
If you try them, don’t be surprised if they become one of those quiet staples you come back to again and again—the kind of recipe that feels good to make and even better to eat. Fresh, nourishing, and just a little bit fancy… all wrapped up in a leaf.
Much Love,
Beth
Comments