Spring Egg and Cheese Salad

Recipe makes 4 servings

Ingredients:

6 large hardboiled eggs
1 cup feta cheese, crumbled
4 cups fresh spinach, chopped
½ cup fresh parsley, chopped
1 cup tomatoes, chopped
½ cup purple onions, thinly sliced
1 cup green peppers, sliced
½ cup green onions, chopped
1 large eggplant, diced
2 Tbsp olive oil (for roasting eggplant)
Salt and pepper to taste
1 Tbsp olive oil (for salad dressing)
1 Tbsp lemon juice (for salad dressing)

Instructions:

Chop eggs into bite-sized pieces.

Preheat the oven to 400°F (200°C).

Dice the eggplant into bite-sized pieces, place them on a baking sheet, and drizzle with 2 tablespoons of olive oil. Toss to coat evenly.

Roast for 15 minutes or until the eggplant is tender and slightly browned. Remove from the oven and let it cool.

In a large salad bowl, combine the chopped spinach, parsley, tomatoes, purple onions, bell peppers, and spring onions. Add the roasted eggplant and chopped boiled eggs.

Sprinkle the crumbled feta cheese over the salad.

Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper to taste and toss gently to combine all ingredients.

Nutritional breakdown per serving  (recipe makes 4 servings)

355 Calories
16.8g Protein
25.6g Fat
3.8g Fiber
15.2g Total Carbs
11.4g NET Carbs