Salad with Instant Pot Eggs and Toasted Almonds & Aoli
If you wondered how the H you make a salad in an Instant Pot…the eggs are steamed in the Instant Pot, the rest of the salad is made with your own well-manicured hands. If you don’t have an Instant Pot or don’t want to us it, boil the eggs in a pan instead.
A salad full of healthy fats is a nice blend of creamy, tangy and crunchy packed with protein and perfect for a post-workout snack. Even in the morning. Yes, salad for breakfast, why not?
This is a bare bones version of this recipe with plenty of flavor, but you can add more ingredients to make it more of a hearty meal by adding rotisserie chicken, small chunks of ham or even grilled shrimp.
I chopped up the leftovers to make a yummy egg salad with sliced tomatoes and cucumbers for the next day. Versatile, I’m saying.
Eat well and respect your body. Your life depends on it!
SALAD WITH INSTANT POT EGGS AND TOASTED ALMONDS & AIoli
1/4 cup mayonnaise (full fat, no Miracles)
Juice of 1 large lemon
1 teaspoon finely minced garlic (about 1-2 cloves)
2 Tablespoons extra-virgin olive oil
3 green onions, trimmed and chopped
1/2 teaspoon salt
pinch ground black pepper
1 (12 oz) bag of mixed greens (arugula, romaine, baby spinach) roughly chopped
1/4 cup sliced almonds, toasted
Place a wire rack in the bottom of the Instant Pot and pour in 1 cup of water. Place the eggs on the rack
Secure the lid and set the pressure release valve to SEALING. Select the EGG or STEAM setting and set the cooking time to 3 MINUTES at high pressure (if you have that option). Note the pot will take about 10 minutes to reach pressure before cooking begins.
While the eggs are steaming, prepare an ice bath by filling a large bowl with cold water and several ice cubes. This stops the cooking process and chills the eggs so they are easier to handle.
In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, garlic, green onions, salt and pepper. You can either add the lettuce and toss, or wait to serve the dressing on the side.
When cooking is complete, release the pressure by turning the release valve to VENTING. Once the steam is fully released, open the pot and gently transfer the eggs to the ice bath until cooled.
While the eggs cool, toast the almonds. In a small skillet over medium heat, stir in the almonds and cook, stirring often, about 2 minutes or until golden. Let cool for 5 minutes.
Place greens onto a plate, peel the eggs and chop or slice them onto the salad, sprinkle with almonds. Drizzle with dressing (if not already tossed in). Serve.
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