INCREDIBLE DINNER to EAT AS MUCH AS YOU WANT! Low Calorie & Low Carb, Easy, Quick and Nutritious

Ingredients

• 1 cup Plain Yogurt (full‑fat or Greek style, preferably with minimal ingredients)
• 1 large Egg Yolk (use pasteurized egg if concerned about raw egg safety)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Olive Oil (extra‑virgin for best flavor)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Salt (sea salt or kosher salt)
• 1/2 teaspoon Mustard Powder (or 1 teaspoon prepared mustard of good quality)
• 1 large Carrot (peeled and grated)
• 1 medium Tomato (diced)
• 1/4 cup Red Onion (finely diced; can substitute leeks for milder flavor)
• 2 stalks Celery Stalks (chopped)
• 1 cup Cabbage (shredded; green or red works)
• 2 large Egg Whites (hard‑boiled, sliced for garnish)

Instructions

1. Boil Egg Whites

   Place the two eggs in a saucepan, cover with water, bring to a boil, then reduce to a simmer for 9 minutes. Remove, cool under cold water, peel, and slice the whites for garnish.

   Time: PT10M

   Temperature: 100°C

2. Prepare the Yogurt Dressing

   In a mixing bowl combine the plain yogurt, egg yolk, lemon juice, olive oil, black pepper, salt, and mustard powder. Whisk vigorously until the mixture thickens and becomes smooth, resembling a light mayonnaise.

   Time: PT5M

3. Prep the Vegetables

   Grate the carrot, dice the tomato, finely dice the red onion (or slice leeks), chop the celery stalks, and shred the cabbage. Transfer all vegetables to a large salad bowl.

   Time: PT10M

4. Combine Salad and Dressing

   Pour the yogurt‑egg yolk dressing over the mixed vegetables. Toss gently until every piece is evenly coated.

   Time: PT3M

5. Garnish and Serve

   Arrange the sliced boiled egg whites on top of the salad for visual appeal. Serve immediately or chill for up to 30 minutes.

   Time: PT2M

Nutrition Facts

Calories

165

Protein

15 g

Carbohydrates

24 g

Fat

32 g

Fiber

5 g