Egg Carrot Sweetcorn Salad with Flaxseed Dressing served on a Wrap

by Julie Gibbons on May 4, 2011

Egg Carrot Sweetcorn Salad with Flaxseed Dressing served on a Wrap

Another idea, rather than a recipe. This quick salad makes a great picnic lunch and can either be served on its own, in a wrap as seen here before tucking in, or on a bed of green salad leaves. If you want to go vegan, then I’d replace the egg with some crumbled tofu or avocado slices.

serves 2

2 x organic eggs
2 x organic carrots, grated
2 x organic spring onions, sliced
1 small can organic sweetcorn (or frozen)
1 tablespoon organic ground flaxseeds
3 tablespoons organic rapeseed oil
1 tablespoon organic cider vinegar
1/2 teaspoon organic caster sugar
1/2 teaspoon Dijon mustard
salt & pepper to season

  1. Put your eggs in a small pan of cold water and bring to the boil, then simmer for 4 minutes. This will produce perfectly soft-boiled eggs. I’m reliably informed that a touch of vinegar in the pan will make the eggs easier to peel afterwards, but I keep forgetting to try!
  2. Combine your liquid ingredients in a large bowl with the sugar, flaxseeds and mustard and stir well to emulsify. Season.
  3. Add the carrots, onions and sweetcorn to the bowl and mix well.
  4. Chop your eggs and add them to the mix, stirring gently.
  5. Serve as you please.

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