Avocado and boiled egg salad
Have you tried the avocado and boiled egg salad? This light vegetable salad is very easy to prepare. It will satisfy hunger and give a feeling of fullness. And the fact that the salad is also very healthy makes it doubly delicious. Be sure to take note! Poached eggs can be cooked in any way that is convenient for you, but we have shown the simplest one that even beginner cooks can manage.
Equipment
- 1 knife
- 1 chopping board
- 1 mix bowl
- 1 tablespoon
- 1 teaspoon
- 1 pot
- 1 plastic wrap
Ingredients
- 1 pc avocado
- 40 g arugula
- 1 pc egg
- 5 pcs cherry tomatoes
- 1 tbsp olive oil
- 1 bunch cilantro
- 1 tsp lemon juice
- 1 pinch salt
- 1 pinch pepper
Instructions
- Prepare the specified ingredients. All vegetables need to be thoroughly washed.
- Place the arugula on a plate. Cut the cherry tomatoes into two halves. If other varieties are used, then cut them into small wedges.40 g arugula, 5 pcs cherry tomatoes
- Cut the avocado in half, remove the pit, peel and cut into medium pieces. Finely chop the cilantro and place it in the plate with the avocado. Drizzle with olive oil, lemon juice. Add salt.1 pc avocado, 1 tbsp olive oil, 1 bunch cilantro, 1 tsp lemon juice, 1 pinch salt, 1 pinch pepper
- Mix everything thoroughly and start preparing the egg. Line a small bowl with plastic wrap. Grease the surface of the wrap with vegetable oil. Wash the egg and crack it into the bowl.1 pc egg
- Gather the ends of the wrap and twist so that the egg is completely enclosed in the wrap.
- Holding the tail of the wrap, lower the egg into boiling water and cook for 3 minutes. Remove, carefully unwrap the film.
- Place the egg on top of the salad. Season with pepper to taste. Enjoy your meal!
Nutrition
Calories: 141kcalCarbohydrates: 2gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 4mgSodium: 56mgPotassium: 213mgFiber: 1gSugar: 1gVitamin A: 1521IUVitamin C: 11mgCalcium: 71mgIron: 1mg