Vegetable Salad with Poached Egg
Red cabbage and salad leaves add fiber, while the egg provides protein and makes the dish more satisfying. That makes this salad a good fit for a light keto lunch or breakfast.
Thinly shred red cabbage (35 g), season it lightly with salt, and massage it briefly with your hands to soften it. Tear the salad leaves (50 g) by hand, cut bell pepper (30 g) into thin strips, and slice cucumber (40 g) into thin half-moons.
For the dressing, mix Dijon mustard (5 g), balsamic vinegar (15 g), and lemon juice (5 g), then slowly pour in olive oil (15 g) while stirring. Separately, cook a poached egg from 1 egg by simmering it for about 1-2 minutes in water with a little vinegar.
Toss the vegetables with the dressing and transfer them to a plate. Make a small hollow in the center of the salad and place the poached egg on top so the yolk stays soft when served.
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