Egg salad with pineapple

Nutritional values (per serving)
Calories 449 kcal
Fat13 g
Sodium 124.0 mg
Carbohydrates63 g
Protein 19 g
Phosphorus 290 mg
Potassium669 mg
Liquid177 ml
Ingredients (4 Serves )
  • 300 g pasta
  • 4 eggs
  • 4 slices of pineapple (100 g)
  • 2 medium carrots
  • 100 g arugula
  • 1/4 courgette
  • 2 tablespoons olive oil
  • Oregano to taste

Boil the eggs, pasta, and carrots separately. Meanwhile, cut the courgettes into very thin slices and cook them in a nonstick skillet until golden. Cut the carrots, eggs and pineapple into small pieces and add them to the pasta, along with the zucchini and arugula. Season with olive oil and oregano, mix well and serve.

Origin: Portugal