Meal salad with avocado mayo

Name: meal salad with avocado mayo
Cook time: 16 min
Total time: 16 min
Yield: 4
Ingredients: 500 g baby potatoes; 4 medium sized egg; 350 g fresh green asparagus; crop head of iceberg lettuce; 1 ready to eat avocado; 4 el mayonnaise; 1 el apple cider vinegar; 60 g spicy sprouts

Salad of baby potatoes, green asparagus, iceberg lettuce, sprouts and eggs with a dressing of mayonnaise, avocado and apple cider vinegar.

Ingredients

Kitchen Stuff

1 hand blender with cup
1 colander

Directions

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