Recipes
Egg salad with pineapple
Ingredients
(4 Servings)
- 300 g pasta
- 4 eggs
- 4 slices of pineapple (100 g)
- 2 medium carrots
- 100 g arugula
- 1/4 courgette
- 2 tablespoons olive oil
- Oregano to taste
Nutritional values
(per serving)
Directions
Boil the eggs, pasta, and carrots separately. Meanwhile, cut the courgettes into very thin slices and cook them in a nonstick skillet until golden. Cut the carrots, eggs and pineapple into small pieces and add them to the pasta, along with the zucchini and arugula. Season with olive oil and oregano, mix well and serve.
