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Egg And Avocado Salad

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  Hard boiled eggs 4
  Sesame seeds 2 Tablespoon
  Ripe avocados 2
  Lemon juice 2 Tablespoon
  Lox 1⁄4 Pound
  Black olives 1⁄4 Pound
  Shallots 2
  Mild mustard 1 Tablespoon
  White wine vinegar 2 Tablespoon
  Wheat germ oil 3 Tablespoon
  Chervil 1 Bunch (100 gm)
  Coarsely ground black pepper 1 Pinch

Peel and cut the eggs into eighths.
Toast the sesame seeds in an ungreased pan until golden brown and allow to cool.
Quarter and peel the avocados, remove the pits, slice and sprinkle with lemon juice.
Cut the lox into strips.
Halve and pit the olives.
Peel and chop the shallots and whisk with the mustard and vinegar.
Add the oil slowly.
Gently mix the eggs with the avocado slices, lox and olives.
Pour on the mustard sauce.
Sprinkle the sesame seeds, chervil and pepper over the salad.

Recipe Summary

Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2235 Calories from Fat 1485

% Daily Value*

Total Fat 173 g266.9%

Saturated Fat 28.2 g141.2%

Trans Fat 0 g

Cholesterol 992.9 mg331%

Sodium 2317.8 mg96.6%

Total Carbohydrates 120 g39.9%

Dietary Fiber 43.5 g174.2%

Sugars 9.1 g

Protein 88 g175.7%

Vitamin A 170.2% Vitamin C 184.1%

Calcium 184.1% Iron 240.3%

*Based on a 2000 Calorie diet

Egg And Avocado Salad Recipe