Best Avocado Egg Salad
Description
This wonderfully flavored avocado egg salad is rich in healthy fats> It's made with simple ingredients and is easy to prepare.
Ingredients
1 large avocado
1 lb. fresh asparagus
avocado oil
4 eggs, cold
1/2 c. chopped fresh dill
freshly squeezed juice from 1 lemon
2 T. olive oil
sea salt
black pepper
Directions
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Preheat oven to 400 degrees.
Bring water to a boil in a small pot to boil eggs.
Snap off or cut off dry ends of asparagus. Place asparagus on a baking sheet in one layer; drizzle with a little avocado oil; sprinkle with sea salt, massaging in oil and salt.
Roast for 5-10 minutes depending on thickness.
While asparagus is roasting, carefully add refrigerator cold eggs to boiling water; cook for 8 minutes.
In the meantime, cut avocado in half, pit, peel and cube avocado; add to a large mixing bowl.
Wash, dry and chop dill; add to avocado.
Cut up roasted asparagus into bite size pieces; add to the other ingredients.
Peel and cut eggs into wedges; add to the mixing bowl.
In a small, sealable container, shake together the lemon juice, olive oil, salt and pepper; drizzle over salad; toss well.
Serve immediately or store in an airtight container in the refrigerator for up to 12 hours.
2 servings.
Prep Time
Cook Time
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