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Spicy Egg Cucumber Salad

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allothernamesrtaken

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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 423 mg
  • 141%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
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