Avocado Salad
Preparation and cooking time: 20 minutes
This is a simple salad but full of heart-healthy fats. The vinaigrette blends with the avocado making the dressing thick and creamy, coating the celery and egg.
Ingredients:
- 1 avocado, 200gr, 7oz
- 1 rib celery, 50gr, 1.8oz
- 2 eggs, hard-boiled, 130gr, 4.6oz
- 2 tsp Dijon-style mustard, 10gr, .35oz
- 1 tbs white balsamic vinegar, 16gr, .56oz
- 3 tbs good olive oil, 40.5gr, 1.4oz
Instructions:
- Boil the eggs.
- Slice the celery on a diagonal to get nice big slices.
- Cube the avocado and scoop it out of the shells.
- Peel the eggs. Roughly chop one and quarter the other.
- Combine avocado, celery and chopped egg in a bowl.
- In another bowl whisk together the vinegar and mustard.
- Slowly drizzle in oil and whisk until thickened.
- Add to avocado and toss to combine.
- Arrange the salad on two plates.
- Put 2 quarters of the other egg on each plate and serve.
A few early radishes are nice, as well....
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 894 / 447 Total Carbohydrates: 20 / 10 Dietary Fiber: 15 / 7.5 Total Fat: 85 / 42.5 Saturated Fat: 14 / 7 Cholesterol: 550 / 275 Protein: 21 / 10.5 Calcium: 121 / 60.5 Sodium: 353 / 176.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
