Makhana & Egg Salad
By : Thea Singh | Yeild : 4 Serving | Time : 30 minutes
A healthy source of protein mixed with a healthy source of carbohydrates and calcium can be good for your muscles as well as your bones.
Prepration
A healthy source of protein mixed with a healthy source of carbohydrates and calcium can be good for your muscles as well as your bones.
Serving: 4
Time Required: 20 minutes.
Ingredients:
Makhana 100 gms
Boiled Eggs: 4 pieces.
Tomatoes: 50 gms
Cabbage: 50 gms
Bell peppers: 50 gms
Carrot: 50 gms
Low fat Mayonnaise: 25 gms
Salt: to taste
Pepper: to taste
Procedure:
- Dry roast Makhana for 5-7 minutes or until crispy/golden brown, keep aside.
- Boil eggs for 10 minutes, peel and cut into bite size pieces.
- Shred Cabbage finely & Cut all the other vegetables into 1 cm cubes.
- In a Big bowl add Mayonnaise, Salt & Pepper. Mix the dressing well.
- Add all the vegetables and Makhana & eggs in the dressing.
- Serve fresh for optimum taste.
Nutritional Analysis: (per serving)
Kcal (energy): 194 kCal
Carbohydrate: 19.27 gms
Protein: 10.63 gms
Iron: 2.38 mg
Cholesterol: 92.35 mg
Fat: 8.32 gms
Calcium: 80 mg
Zinc: ,1.24 mg
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