Light Green Salad with Eggs

Ingredients

2 eggs

Lettuce

Celery (greens)

1 cucumber

Green apple

1 tbsp parsley

1/2 pomegranate

1/2 tbsp sunflower seeds

1 lemon

1 tbsp olive oil

2 tbsp mayonnaise

Boil the eggs until cooked through (5 minutes), cool, and peel. Chop the greens and arrange them on a serving platter. In a separate bowl, mix the lemon juice and olive oil.

Drizzle this mixture over the salad. Slice the eggs. Arrange them on top of the salad. Sprinkle with seeds, pomegranate seeds, and parsley. Top with a little mayonnaise, if desired.

Enjoy!