Ingredients for - Salad with avocado and egg
How to cook deliciously - Salad with avocado and egg
1. Stage
Slice thinly the leaves of the Chinese cabbage, cucumber and green onion. Place in a salad bowl. Cut the avocado in half and peel from the skin, remove the core.
2. Stage
Cut the avocado into small cubes. I always use a ceramic knife for this. It doesn't make the avocado darken quickly. The same goes for the apple, though. Put the avocado in a salad bowl. A slice of lemon is cut off and we squeeze the juice right on top of the avocado. Stir.
3. Stage
Eggs can be boiled in advance. For the salad, we need two eggs. If you will use eggs for serving, as I did, you need to boil a couple more eggs, at the rate of 0.5 eggs per serving. The egg is not coarsely chopped and sent to the salad bowl, pepper and salt to taste and desire, put mayonnaise. You can use sour cream or sour cream + mayonnaise for dressing. Combinations of green onions + cucumber + egg I like to dress either with mayonnaise or sour cream rather than olive oil. It's a taste thing. The avocado has such a neutral flavor and will complement the overall salad with its benefits.
4. Stage
Stir everything. I only peppered the salad a little for me. I did not salt, for me the salt was enough in the mayonnaise, and the lemon juice is present in the salad.
5. Stage
I will be serving the salad individually and so I put the portions in a ring on a plate.
6. Stage
I garnished or supplemented the salad with sprigs of molasses, olives, dill, and egg halves, cut in half more.
