Curried Egg Salad with Walnuts

Serves 4 as a side or 2 as a main

This is my favorite salad at the moment, as it stands out for the rich flavors and textures.


4 hard boiled eggs
2 cups of grated cabbage
1 grated carrot
1 green apple, cut in dices
1 cup of walnuts
5 stalks of broccoli, finely chopped

For the dressing:

1/2 cup yogurt (I used goat’s milk yogurt)
2 teaspoons of organic mayonnaise
1 teaspoon of ground curry
Sea salt (to taste)
Black pepper (to taste)

Boil the eggs for 7 minutes. Set them aside to cool down while you prepare the salad. In a pan bake the walnuts for 3 minutes, tossing them around.
Prepare the dressing by mixing all the ingredients in a bowl.
Toss everything together until the dressing is evenly distributed. Your salad is ready to enjoy!

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