Look! I cooked!
Well, I soft boiled an egg.
That’s the extent of the cooking I’ve done lately. I haven’t bought much food in the last few days, except for fruits and vegetables. I’ve been trying to eat my way through my pantry before moving. This has led to some creative meals. (And maybe some pizza. What? I had to say bye to the delivery guy)
So when I opened my fridge and saw a total of 8 ingredients, I knew a pretty simple salad was on the way. I wasn’t to sure how this would work out, but it was actually pretty tasty. And the yellow was so pretty I decided to take a picture and blog about my thrown together salad.
I also decided to take the opportunity to try overhead versus 3/4 shots of the salad (my first Penny tip in action!) Thoughts? Preferences? I’m not sure I was really overhead on the first shot, next time I’ll get myself a prop guy to steady me as I take the shots. I’m also not sure I like either picture. I should have used a different surface, but I was hungry, and my linens are packed. If I had more ingredients I would have added something to add a little more contrast to the picture too. Next time.
Mango and Egg Salad
- 1 soft boiled egg
- 1 mango, diced
- romaine lettuce, chopped
- pumpkin seeds
- 1/4 cup yogurt
- juice of 1/2 lemon
- salt and pepper to taste
- Toss the mango, lettuce and pumpkin seeds together. Slice egg in half and place on salad.
- Mix the yogurt, lemon juice, salt and pepper together. Dress salad with yogurt mixture.