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Quick protein salad with egg

Quick protein salad with egg

Preparation time:
15 min
Difficulty level:

Nutritional values:

30 g
29 g
34 g


Cucumber (fresh)Cucumber (fresh)¼ (100 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Teaspoon
Iceberg lettuce (fresh)Iceberg lettuce (fresh)⅕ (50 g)
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Kidney beans (canned)Kidney beans (canned) 50 g
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 50 g
Corn (canned)Corn (canned) 30 g


Step 1:
Wash lettuce, bell bell pepper and cucumber. Cut bell bell pepper, feta cheese and cucumber into bite-sized pieces.
Step 2:
Place in a large bowl with the lettuce, corn and kidney beans and toss through. Finally drizzle with olive oil. Season with salt and pepper to taste.
Step 3:
Whisk egg well in a cup. Season with salt and pepper. Sauté in a frying pan on both sides. Serve with salad.

Macronutrient distribution:

The recipe Quick protein salad with egg is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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