Description
A silky salad that marries creamy avocado with sunny eggs and fragrant herbs, delivered in a crisp citrusy dressing. Quick, nutritious, perfect for any meal.
Ingredients
Scale
- 6 large eggs
- 2 ripe avocados
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Fresh parsley (a handful)
- Fresh dill (a handful)
- Sea salt and freshly ground black pepper
- Microgreens (for garnish)
Instructions
- Add 6 eggs to a saucepan, cover with cold water, and bring to a rolling boil.
- Reduce heat slightly, continue simmering for eight minutes for firm yolks.
- Transfer eggs instantly to an ice bath, then peel and halve the eggs.
- Dice avocado, chop parsley and dill, then mix in a bowl.
- Whisk lemon juice with Dijon mustard; gradually fold into the avocado mixture.
- Season, chill briefly, then arrange on a plate and garnish with cracked eggs and microgreens.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch / Breakfast
- Method: Boiling, Mixing
- Cuisine: American