Whole Wheat Bread and Vegetable Salad

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Salt

  Table

  1 dash or 0.4g

• Whole-wheat bread

  Commercially prepared

  2 slice or 56g

• Olive oil

  Salad or cooking

  ½ tsp or 2g

• Asparagus

  Raw

  2 spear, medium or 32g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Raisins

  Seedless

  ½ oz (60 raisins) or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Vinegar

  Cider

  ½ tbsp or 7g

• Nonfat greek yogurt

  Nonfat, plain

  1 tbsp or 15g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  1 ¾ tbsp or 15g

Directions

1. Beat the egg with a dash of salt in a bowl until foamy.
2. Dip both sides of the whole wheat bread in the egg mixture.
3. Heat olive oil in a skillet over medium heat and cook the bread until golden on both sides. Add asparagus to the skillet to cook alongside.
4. Cut the bread and cucumber into small cubes. Halve the cherry tomatoes and slice the cooked asparagus into smaller pieces.
5. In a bowl, combine all ingredients with olive oil, cumin, and vinegar. Mix well.
6. Top the salad with yogurt, raisins, and sunflower seed kernels before serving.