Italian Egg Salad

Ingredients

1 ½ cups baby dark leafy greens (arugula, kale, beet greens, etc.)

2 hardboiled eggs, peeled and chopped

¼ cup zucchini, cut into matchsticks (julienned)

6 grape tomatoes

4 Kalamata olives, pitted and halved

4 artichoke hearts, chopped

1 Tablespoon sundried tomatoes packed in oil

Lemon wedge

Instructions

Place greens on a salad plate or bowl as the base.

In a small bowl, toss tomatoes, olives, artichokes and sundried tomatoes together. Spoon mixture onto middle of greens.

Place chopped eggs on one side, zucchini on the other side and garnish with lemon wedges.

Serve chilled.