Special Diet

Quails’ Egg Salad with Baby Spinach Leaves

cook 20 mins
  • 100 g (3 1/2 oz) baby spinach
  • 1 red onion, sliced
  • 200 g (7 oz) yellow and red cherry tomatoes, halved
  • 1 tablespoon wholegrain mustard
  • 6 tablespoons avocado oil
  • juice of 1 lemon
  • 1 teaspoon clear honey
  • 12 quails’ eggs, hard-boiled and shelled
  • salt and pepper
  • Place the spinach, red onion, tomatoes in a wide mixing bowl.
  • In another bowl, mix together the mustard, oil, lemon juice and honey. Season well and stir until well combined.
  • Divide the salad between 4 serving plates.
  • Halve 4 of the eggs, leaving the rest whole, and scatter over the salad, drizzling the dressing over each serving.
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