Fresh raw zucchini, cherry tomato and egg salad

Ingredients

4 servings

• 4 eggs
• 2 organic zucchinis
• 150 g cherry tomatoes
• 1 broccoli or broccolini
• 1 red onion
• 1 bunch of parsley
• olive oil
• lemon juice
• salt
• pepper

Steps

1. 1

   Wash the zucchini and cut into brunoise: start by making slices, then sticks before finishing with small cubes.

2. 2

   Wash and cut the cherry tomatoes in half.

3. 3

   Peel and thinly slice the red onion.

4. 4

   Wash the broccoli, separate the florets from the broccoli stalk, then slice them thinly.

5. 5

   Marinate the vegetables in lemon juice, olive oil, and salt. Let rest for 30 minutes.

6. 6

   In a saucepan, heat water. When boiling, cook the eggs for 9 minutes. Then run them under cold water to stop the cooking. Peel them.

7. 7

   In a salad bowl, add the vegetables and the marinade. Cut the eggs in half and add them. Chop the parsley leaves and add them. Finish by seasoning with salt and pepper