Tag Archives: Eggs

Recipe contains eggs.

Looking for Light: Egg Salad without Mayo

“No animal, according to the rules of animal-etiquette, is ever expected to do anything strenuous, or heroic, or even moderately active during the off-season of winter.” Kenneth Grahame, The Wind in the Willows

Egg and Calamata Olive Salad
Egg and Calamata Olive Salad

Mark and I were both working from home…

and I was looking to make a lighter lunch.

I’m working off the few pounds that the holidays gifted me and trying to keep it simple, too. I’m trying to keep with the right fats (olive oil, coconut oil, avocado) and away from ingredients that I don’t make myself.

With a couple of hard boiled eggs on hand, and lovely leaves from the CSA box, it was looking like a salad. But, it needed to be substantial enough to get us through to dinner, with no snacks.

I love the saltiness that olives bring to egg and olive salad, but I’ve only ever made it with chopped pimento-stuffed green olives and mayonnaise. This time, I thought I’d try some of the pitted black Calamata olives, and purée them with almonds for bulk and oil, instead of mayo. Here’s what I did: Egg and Calamata Olive Salad.

We didn’t miss the mayo at all.

 

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly, PDF & Email

Egg and Calamata Olive Salad (No Mayo)

Makes 2 main course salads

Egg and Calamata Olive Salad
Egg and Calamata Olive Salad

Ingredients

  • 2 hard cooked eggs, peeled and sliced into 1/8 inch pieces
  • Pinch of salt
  • A few grinds of black pepper
  • 1/2 cup thinly sliced celery
  • 1 Tablespoon grainy or Dijon mustard
  • 1/4 cup roughly chopped fresh parsley
  • 1 scallion, white and green, chopped finely
  • 1/2 cup Calamata olives, pitted, with 1 teaspoon of olive juice
  • 1/2 cup raw almonds
  • 1 cup roughly chopped spinach or baby spinach leaves
  • 1 cup arugula
  • 1/2 cup Lemon or Classical Vinaigrette salad dressing

Preparation (Chef's hat)Preparation

1 – In a medium sized mixing bowl, assemble the eggs with a pinch of salt, pepper, celery, mustard, parsley, and scallion.

2 – In a food processor bowl, combine olives, olive juice, and almonds, pulsing 6 – 8 times, or until they are roughly chopped and mixed. Add to mixing bowl and combine with other ingredients.

3 – Combine spinach and arugula, then divide between two salad bowls or plates. Using a scoop or large spoon, divide the egg and olive mixture between the two salads. Drizzle on the salad dressing and serve immediately.

Questions? Contact barbara@CulinaryOracle.com

©2016 Barbara Newton-Holmes

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
Print Friendly, PDF & Email