International dishesSaladsEurope and North AmericaAbout 25 minutes
A quick avocado and egg salad that suits a light meal. The avocado is rich, the egg is soft, and the cherry tomatoes and lettuce keep everything fresh. The hardest part is tossing it so the avocado stays in pieces, since a heavy hand turns it to mush.
Here the tomato and lettuce are dressed first so they take on flavor, and the avocado and egg go in afterward with a gentle fold. The eggs boil for 10 minutes, then sit in cold water for 2 to 3 minutes so the shells slip off.
This batch weighs about 1.7kg, at roughly 206 calories per 100g.
Method
Rinse the shells of 2 chicken eggs, cover them with water in a pot and boil for 10 minutes. Turn off the heat, sit the eggs in a bowl of cold water for 2 to 3 minutes, peel them, then cut each one lengthwise into 4.
Wash 10 cherry tomatoes and halve them. Peel 2 avocados and cut them into small cubes. Wash 100g lettuce in lightly salted water, rinse again in clean water, then cut into bite sized pieces.
Make the dressing by combining 1 tablespoon olive oil, 1 tablespoon Lean Mayo, 1/2 tablespoon vinegar and 1/2 teaspoon salt in a small bowl. Stir well, squeeze in the juice of 1/4 lime and stir again until smooth.
Put the cherry tomatoes, lettuce and dressing in a bowl and toss until coated.
Add the avocado and egg, fold gently so nothing breaks up, then scatter over a little roasted sesame, ground pepper and a sprig of mint to finish.
Tips
An avocado that feels firm with a small fresh stem holds its shape in the bowl.
Olive oil can be swapped for sunflower oil.
Dressing the salad just before eating keeps the leaves from weeping.
The avocado and egg go in last and need only a light fold.
Adding the lime juice to the dressing at the end keeps it from splitting.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.