Cucumber Basil and Egg Salad

A salad featuring egg whites, basil and cucumber.

1. Coat nonstick sauté pan with cooking spray. Heat over medium-low heat. Add egg whites and cook until done, stirring minimally. Remove from pan and cool in refrigerator.
2. Once cool, dice egg whites into small cubes.
3. In medium mixing bowl, combine green onions, shallots, cucumber, basil, lemon juice and mayonnaise. Mix well.
4. Fold in diced egg whites. Season to taste with salt and pepper.
5. Serve on a bed of baby spinach with crackers or crostini.

• For a sandwich option, serve on whole wheat toast

• Daypart suggestion: appetizer or lunch