This salad took little time to prepare and pretty much no forethought. I just wanted to use up some juicy Kauai Fresh tomatoes and cucumber and having a filling lunch – which is where the poached eggs came. So easy to do. So healthy and pure. If you avoid eggs, please don’t, because more often then not we resort to frying and scrambling but poaching is decadent and somewhat graceful if an egg could be called that…
To poach you need to do a couple simple things:
- fill a small pot with water 1.5-2 inches up the side
- bring just to a boil then reduce heat so it’s not bubbling
- add 1 Tbsp white vinegar
- swirl the water in a circle once or twice
- crack an egg into a separate bowl, being careful not to crack the yolk (except here’s a good example – see the egg on the right? that yolk broke but it was still usable, the one on the left was intact. So for visual reasons, try not to break but if you do, oh well)
- gently add your egg to the swirling water and allow to sit for aprox 4 minutes, 2 of which the lid is covering the pot.
- Remove with a slotted spoon and place over your salad, or onto toast or what have you.
As for the Raita. If you’re unfamiliar with Raita – it is simply a yogurt sauce or side dish. I wanted to use p the last 1/3 cup or so of yogurt so I decided to add lemon juice and parsley – and voila, raita. With the addition of tomato and cucumber it became a really fresh and yummy salad. Here’s what you do:
- Mix,
- 1/3 yogurt
- juice of 2 limes, or lemons
- 3 chopped sprigs of parsely
- little salt and pepper
- drizzle of high quality olive oil
- Add,
- 3 small juicy tomatoes
- 1/2 cucumber
Here you have your salad.
When I put it all together I chopped some kale from my garden, sprinkled some garbonzo beans, added the raita then a bit of kerrygold cheddar cheese, sliced some avocado then added my eggs. Very filling. Very nourishing. Very do-able. Enjoy!!