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Meal salad with avocado mayo
 
 
4 ServingsPTM16 min

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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Directions

  1. Halve the potatoes in the length and cook for 12 minutes until al dente. Boil the eggs hard in 8 minutes.
  2. In the meantime, remove the woody underside of the asparagus and cut the asparagus into 3 cm slanted slices. Cut the lettuce into strips.
  3. Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
  4. Put the avocado with the mayonnaise and vinegar in a high beaker and puree with the hand blender to a smooth mayonnaise.
  5. 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.
  6. Mix with the lettuce and the sprouts and season with pepper and salt.
  7. Let the eggs scare under cold running water, peel and halve them in length.
  8. Divide the salad, eggs, half of the avocado mousse and the rest of the sprouts on a flat dish.
  9. Serve with the rest of the avocado mayonnaise next to it.


Nutrition

395Calories
Sodium4% DV96mg
Fat37% DV24g
Protein24% DV12g
Carbs9% DV27g
Fiber24% DV6g

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