Bean Pods Summer Salad

A good way to start the summer (from the food perspective of course, I bet you were thinking at a holiday :)…) is always a summer salad :). Fresh and light but nourishing this salad goes well for a late breakfast or even lunch (or maybe a brunch :) ). Quality proteins, healthy fats, vitamins, many fibres and low carbs to help you stay fit. The taste ? Like summer :)

The dressing is a classic with olive oil and lemon juice but this time I added fine chopped parsley leaves. The poached egg adds creamy texture and the seeds complete the experience. Finishing this dish with grated parmesan cheese is up to you. I leave this salad many times without the parmesan cheese…

How to make it (or how I made it :)…)

Prepare the dressing in a small jar using one part lemon juice to three parts olive oil. Add a pinch of salt and the fine chopped parsley leaves and shake well. If you prepare only one portion of salad you can make the dressing in a glass (the quantity is small) and mix it with a tea spoon.

Steam the bean pods for about 15 minutes ( but begin to taste them for after the first 10 minutes) and put them in a large plate together with the sliced tomatoes. You can use cherry tomatoes if you like the flavour … (I recommend if you have the possibility to try the seasonal ones from your local market). Poach the egg for about 5-6 minutes and place it over, then make a cut in the middle so you can see the creamy yolk. Sprinkle the pine seeds, pour over the dressing and you are ready. A final pinch of salt may be needed…