Spicy Egg Cucumber Salad

A quick and delicious recipe with protein packed eggs and nutritious and refreshing cucumber. Not a particularly low sodium recipe (unless you adjust it to your dietary needs), but makes use of healthy and garden fresh ingredients.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 338 Calories

Ingredients

• 2 large eggs
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 bunch green onions, chopped
• 1 teaspoon olive oil, or as needed
• ½ jalapeno pepper, minced
• ½ small red bell pepper, chopped
• 1 teaspoon chile-garlic sauce (such as Sriracha®)
• 1 large cucumber, sliced
• 1 tablespoon chopped fresh spicy oregano
• ½ teaspoon liquid aminos

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium heat; cook and stir red bell pepper, jalapeno pepper, and garlic in the hot oil until fragrant, 2 to 3 minutes. Remove skillet from heat.

Step 2

Mix eggs and balsamic vinegar into jalapeno pepper mixture until egg yolks break; return skillet to medium heat. Cook and stir until eggs are scrambled and set, about 5 minutes.

Step 3

Place cucumber in a large bowl; top with egg mixture, green onions, and oregano. Whisk chile-garlic sauce and liquid aminos together in a bowl; pour mixture over eggs. Toss to evenly coat.