egg salad
Today, I made some hard boiled eggs for my children. They love them. All of a sudden, egg salad just sounded really good to me for lunch. Instead of the typical sandwich, I used some Napa Cabbage to cradle the salad. This particular variety of cabbage is very mild in comparison to its cousins - which suits this dish perfectly. It reminds me of an endive dish I used to eat every so often in France. Pair it up with a few vegetable sticks and you have a light, healthy lunch that won’t bog you down.
1 hard boiled egg, mashed with a fork
2 heaping tblsp celery, small-diced
1 1/2 tblsp gluten free mayonnaise
2 cabbage leaves, washed and pat dry
carrot sticks/avocado slices