Is there anything better than a warm, homemade, crispy crouton topped salad? I think not! This salad is a great addition to place into your week to help boost your energy and fibre levels. A low carb special with an incredible mint, creamy dressing.

Serves: 1-2 portions
Time: 15mins
Level: Easy

Tools:

• Pre heat the oven to 180 degrees
• Baking tray
• Saucepan with lid
• Chopping board
• Knife
• Small mixing bowl

Ingredients:

• 50g of keto bread
• 1 tbsp olive oil

• 2 large eggs
• 1 handful of asparagus
• 60g frozen peas
• 4-6 lettuce leaves
• 1 tbsp capers
• 1 spring onion

Tip: Feel free to add whatever protein you would like. Roast chicken, tuna or mackerel work great.

• 1 tbsp hunter & gather mayo
• 1 tbsp apple cider vinegar
• 1 handful of fresh mint (crushed & finely chopped)
• salt & pepper to taste

Method:

1. Start by chopping up the keto bread into 1cm by 1cm cubes. Add onto the baking tray, drizzle with olive oil and place into the oven for 10-15mins to crisp up.
2. Whilst the croutons are crisping up start to boil the eggs for 6mins to ensure you have a nice runny yolk! Once they are cooked remove and place into cold water. Keep the water and add in your asparagus and peas and cook until tender!
3. Whilst the eggs and other bits are cooking, you can get to work on preparing the rest of your salad ingredients. Chop up the lettuce, spring onion and place into a bowl. Add the cooked eggs, asparagus and peas.
4. Combine the salad dressing ingredients together ready too. Coat your salad, top with fresh herbs, croutons and enjoy!