Instructions
Step 1. Bring a medium pot of salted water to a boil.
Step 2. Add the baby potatoes and cook for 12–15 minutes, or until fork-tender. Drain and allow to cool slightly.
Step 3. In a separate saucepan, bring water to a boil and carefully add the eggs.
Step 4. Cook the eggs for 9 minutes for slightly jammy centers or 10–11 minutes for fully hard-boiled eggs.
Step 5. Transfer the eggs to an ice bath and cool for 5 minutes before peeling.
Step 6. Slice the eggs in half and season lightly with a pinch of salt and black pepper.
Step 7. Steam the broccoli florets for 3–4 minutes until bright green and tender-crisp, then cool slightly.
Step 8. Arrange the lettuce leaves around the edge of a serving plate.
Step 9. Place the cooked baby potatoes, sliced tomatoes, cucumber rounds, steamed broccoli, and halved eggs neatly on the plate.
Step 10. Drizzle the potatoes and vegetables with olive oil and lemon juice.
Step 11. Sprinkle with salt, black pepper, garlic powder, and fresh parsley if desired.
Step 12. Serve immediately or chill briefly before serving.
Storage and Reheating Tips
Store the eggs, potatoes, and vegetables in separate airtight containers in the refrigerator for up to 4 days.
Hard-boiled eggs can be stored in their shells for up to 1 week in the refrigerator.
Cucumbers and tomatoes are best enjoyed fresh but can be refrigerated for up to 2 days after slicing.
Reheat the potatoes and broccoli gently in the microwave or enjoy them cold.
For meal prep, keep all ingredients separate and assemble the plate just before serving for the freshest texture and appearance.
Continue on the next page