A very simple, bright summer salad that could be eaten as a full meal or on the side. I actually like to eat this salad for breakfast, when I am tired of omelets and cereals.  The eggs provide a nice balance of protein, which is important  in keeping you satiated for longer time. Eggs also have the most absorbable form of  Vitamin B12, which is typically only found in meats.

Since tomatoes are in peak season, I use them in almost everything. Once they disappear from the Farmer’s Market, I will greatly limit my use of them. Tomatoes contain lycopene, which is known for its antioxidant and cancer-preventing properties. In addition to lycopene, the vitamin B6, niacin, potassium and folate found in tomatoes are potent protectors against heart disease.

Red and dark green leafy vegetables are generally higher in nutrients than light-colored greens. I’ve used red leaf lettuce, but you can substitute it for any salad greens you prefer. Green leafy vegetables contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients.

1. Place two eggs in boiling water for 6 minutes, drain and cool under running water. Peel and set aside.

Peel eggs and set aside

2. While the eggs are cooking, whisk together 1/4 cup milk, 2 tsp lemon juice, sea salt, and cracked black pepper.

3. Place sliced tomatoes on a plate of salad greens.

4. Slice the eggs in halves and place on top of the salad greens.

5. Spoon the dressing over the salad.

Serves 2.