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Krista Malone
Meal salad with avocado mayo
Salad of baby potatoes, green asparagus, iceberg lettuce, sprouts and eggs with a dressing of mayonnaise, avocado and apple cider vinegar.
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Ingredients
Directions
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Halve the potatoes in the length and cook for 12 minutes until al dente. Boil the eggs hard in 8 minutes.
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In the meantime, remove the woody underside of the asparagus and cut the asparagus into 3 cm slanted slices. Cut the lettuce into strips.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
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Put the avocado with the mayonnaise and vinegar in a high beaker and puree with the hand blender to a smooth mayonnaise.
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Cook the asparagus with the potatoes for the last 2 minutes. Rinse the potatoes and asparagus in a colander under cold running water and drain.
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Mix with the lettuce and the sprouts and season with pepper and salt.
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Let the eggs scare under cold running water, peel and halve them in length.
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Divide the salad, eggs, half of the avocado mousse and the rest of the sprouts on a flat dish.
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Serve with the rest of the avocado mayonnaise next to it.
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Nutrition
395Calories
Sodium4% DV96mg
Fat37% DV24g
Protein24% DV12g
Carbs9% DV27g
Fiber24% DV6g
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