Curried Apple & Egg Salad
Description
Spiralize (see notes above) the apple using BLADE B or C. Add the apple, raisins, celery, and egg to the bowl with the dressing and toss to combine.
Ingreadient :
- 2/3 cup plus 2 tablespoons Greek yogurt, I use 2%
- 1 tablespoon whole grain or Dijon mustard
- 1/2 teaspoon garlic powder or 1 small clove garlic, minced
- 1 tablespoon freshly squeezed lemon juice or more to taste
- 1/2 teaspoon curry powder or more to taste
- kosher salt and freshly cracked black pepper
- 1/8 teaspoon cayenne
- 1/2 teaspoon sugar, optional
- 1 apple
- 2 tablespoons raisins
- 1/2 cup diced celery
- 1 hard-boiled egg, peeled and chopped
- 2 large or 4 small collard green or savoy cabbage leaves, stems trimmed, or a few slices of good bread
- 1/2 cup alfalfa sprouts, optional
Direction :
- Whisk together the yogurt, mustard, garlic, lemon, curry powder, kosher salt (start with 1/4 teaspoon, then add more to taste), pepper, cayenne, and sugar, if using, in a large bowl. Taste, and adjust with more salt, pepper, lemon, cayenne, or sugar as needed.
- Spiralize (see notes above) the apple using BLADE B or C. Add the apple, raisins, celery, and egg to the bowl with the dressing and toss to combine.
- Pack the curried apple-and-egg salad into the middle of the collard or savoy cabbage leaves, dividing it evenly. Top with the sprouts, if using, and roll like a burrito, tucking in the ends. Secure both ends with a toothpick and halve before serving. (See notes above for serving over toast.)
