20 October, 2020
Avocado Egg Salad
Posted in : MISC on by : therecipebum
Avocado Egg Salad
Servings 2 People
Ingredients
- 1 Large Avocado
- 1 Lbs Asparagus
- Avocado Oil
- 4 Eggs
- 1/2 Cup Chopped Dill
- 1 Lemon
- 2 Tbsp Olive Oil
- Sea Salt
- Pepper
Instructions
- Preheat oven to 400 F and bring water to a boil in small pot.
- Trim dry ends of Asparagus, add to a baking sheet in one layer and drizzle with a little bit of Avocado Oil and sprinkle with Sea Salt. Massage in oil and salt and then roast for 5-10 minutes depending on thickness.
- Carefully add fridge cold eggs to boiling water and cook for 8 minutes.
- In the meantime, half, pit, peel and cube Avocado and add to a large mixing bowl.
- Wash, dry and chop Dill and add to Avocado.
- Cut up roasted Asparagus into bite size pieces and add to other ingredients.
- Peel and cut Eggs into wedges and add to mixing bowl.
- In a small sealable container shake together juice of whole Lemon, Olive Oil, Sea Salt and Pepper, then drizzle over salad and toss well.
- Serve immediately or store in an airtight container in the fridge for up to 12 hours.