This simple and fresh summer salad is a hearty and well balanced vegetarian meal packed with protein and nutrients. Swap out the salad bases and vegetables to suit your taste and add some versatility to your routine and enjoy!

baby kale or other salad greens
broccoli sprouts or other sprout or watercress
chopped raw vegetables such as cherry tomatoes, cucumbers, red onion, and radish
bunch of broccolini
soft to hard boiled egg (6 minutes soft – 12 minutes hard and anywhere in between)
1 T olive oil
1 t garlic salt
cracked black pepper
grated fresh parm
olive and balsamic drizzle to dress


1. Preheat the oven to 450. Toss the broccolini in the olive oil and garlic salt, space out on a roasting pan and cook for 15-20 minutes until it has a nice char. Remove from the oven and grate fresh parmesan cheese on top.

2. Meanwhile, boil your egg. Place egg in cold water, bring to a boil. Once fully boiling, cover and remove from heat. Set a timer anywhere from 6 for soft to 12 for hard boiled. Drain and peel under running water

3. Layer salad greens, vegetables, broccolini and egg together and drizzle with olive oil and balsamic vinegar and cracked pepper.

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