Avocado Egg Salad - to try

 

 Avocado Egg Salad

• ▢1 large avocado
• ▢1 lb asparagus
• ▢Avocado oil
• ▢4 eggs
• ▢1/2 cup chopped dill
• ▢1 lemon
• ▢2 Tbsp avocado or olive oil
• ▢Sea salt
• ▢
  

• Preheat oven to 400F and bring water to the boil in a 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.

NUTRITION

Calories: 476kcal | Carbohydrates: 23g | Protein: 19g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 327mg | Sodium: 145mg | Potassium: 1228mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3245IU | Vitamin C: 61.4mg | Calcium: 154mg | Iron: 8mg

https://greenhealthycooking.com/the-best-avocado-egg-salad/#wprm-recipe-container-6371