Classic leek salad

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 Today I'd like to share a recipe for a classic leek salad.


Sharp leek flavour is balanced with sweetcorn and peas; in addition, it's full of vitamins and microelements, while eggs add in some healthy proteins. This salad is a quick and delicious idea for a healthy lunch - especially when paired with your favourite bread.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 1 large leek (~200 g)
  • 3 large eggs (~175 g)
  • 1 small sweetcorn can (~165 g drained)
  • 1 small garden peas can (~180 g drained)
  • 5-6 gherkins (~130 g)
  • 2-3 tbsp mayo (~60 g, I'm using light mayo)
  • A bunch of chives
  • Salt and pepper, to taste

Method

  1. Take the white and light green part of a large leek. Rinse it thoroughly, slice lengthwise in half and cut into thin, 1 mm strips. Put it into a bowl, add a generous pinch of salt and crumple it with your hand. Leek should release juices, soften up and lose some of the sharpness.
  2. Meanwhile, prep the remaining ingredients. Hard boil 3 large eggs and cut them into 1 cm cubes. Roughly chop one small bunch of chives. Cut gherkins into small, 0.5 cm cubes.
  3. Press the leek to remove juices and transfer it into a bowl. Add one small sweetcorn can, one small garden peas can, cubed gherkins and eggs as well as 3/4 of chopped chives. Add 2-3 tbsp mayo. Stir thoroughly.
  4. Season to taste with salt and pepper - be careful with the salt though!
  5. Decorate the salad with remaining chives or an additional hard boiled egg.
  6. Enjoy! 

Approximate nutritional value

100 g
  • 94 kcal
  • Carbs: 7 g 
  • Fat: 5 g
  • Protein: 6 g
  • Fibre: 2 g

1 serving (recipe makes 4 servings)

  • 192 kcal
  • Carbs: 19 g 
  • Fat: 9 g
  • Protein: 12 g
  • Fibre: 5 g

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