Salted Egg Salad
An easy-to-make salad that complements grilled or fried foods, adding a unique savory flavor.
Servings 6
Calories 52kcal
Cost $4-$6
Ingredients
- ¾ cup chopped tomatoes (see note)
- ¾ cup chopped cucumber (see note)
- ¼ cup diced or thinly sliced red onion
- 1 teaspoon red wine vinegar sub: white or cane vinegar (see note)
- ½ teaspoon soy sauce (see note)
- 2 teaspoons extra-virgin olive oil
- Salt and pepper to taste
- 3 salted eggs chopped (see note)
Instructions
- Combine tomatoes, cucumber, and red onion in a bowl.
- Add red wine vinegar, soy sauce, and a drizzle of extra-virgin olive oil.
- Season with salt and pepper to taste. Toss them together.
- Add the chopped salted eggs and gently mix them with the vegetables.
- Serve and enjoy!
Notes
- Salted Eggs (Itlog na Maalat): Available in many Asian supermarkets and online retailers, their shells are either off-white or dyed red.
- Vegetables: Feel free to use any kind of tomatoes or cucumber that you prefer. You can also use firm mangoes, radishes, avocados, or okra.
- Dressing: I used a splash of red wine vinegar and soy sauce. You can also use another type of vinegar, lemon juice, or a light dressing.
Nutrition
Calories: 52kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 255mg | Potassium: 105mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg