Quick & Fresh Summer Salad

Easy 15-Minute Lunch is the perfect summer salad for those warm, lazy days when you want something fresh, light, and satisfying.

This vibrant salad combines crisp greens, creamy hummus, and protein-packed boiled eggs, creating a balanced and delicious meal. The flavors come together effortlessly, with a simple olive oil and lemon dressing bringing everything to life.

Quick to prepare and endlessly customizable, this refreshing salad is ideal for a healthy lunch or a light dinner on a sunny afternoon.

Serves: 2

Prep Time: 15 minutes

Cook Time: 6 minutes

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Ingredients:

• Hummus

• 1 tomato

• 1/4 cucumber

• 3 sun-dried tomatoes

• Feta cheese

• 2 soft-boiled eggs (6 minutes)

• Pumpkin seeds

• Almonds

• Olive oil

• Salt & za’atar seasoning

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Recipe

1. Prepare the Eggs:

   • Bring a small pot of water to a boil. Gently lower the eggs into the water and cook for exactly 6 minutes.

   • Once cooked, transfer the eggs to an ice bath to stop the cooking process. Peel carefully and set aside.

   
   

2. Chop the Vegetables:

   • Dice the fresh tomato and cucumber into bite-sized pieces. Slice the sun-dried tomatoes thinly.

     
     

3. Assemble the Plate:

   • Spread a generous layer of hummus onto a plate or bowl. Arrange the chopped tomato, cucumber, and sun-dried tomatoes on top.

   • Crumble feta cheese over the vegetables.

     
     

4. Add the Toppings:

   • Slice the soft-boiled eggs in half and place them on the plate. Sprinkle with pumpkin seeds and almonds for a crunchy texture.

     
     

5. Finish with Seasoning:

   • Drizzle everything with olive oil. Sprinkle a pinch of salt and a generous amount of za’atar for extra flavor. Eat with a toasted slice of cereal bread.