Lemony Avocado Egg Salad
Spring means the return of sunny, warmer days, and this gorgeous composed salad looks so sunny! It calls for avocados, so rich in nutrients and the beneficial fats that lower bad cholesterol, while eggs offer lutein, vitamins, and good-quality protein.
This makes a lovely simple supper for two, and the lemony dressing is filled with Vitamin C and bright, sunny taste. Here is the recipe:
2 hard-cooked eggs
1 egg yolk
1/3 cup olive oil
1/4 teaspoon mustard
Juice of 1/2 lemon
Sea salt and freshly-ground black pepper
Red leaf or other lettuce
1. Make the Lemony Dressing:
Whisk egg yolk in a small bowl while slowly pouring in the olive oil. Add mustard and lemon juice, and salt and pepper to taste.
2. Peel eggs and cut them in half lengthwise, then in half lengthwise again.
3. Cut avocado in half lengthwise, remove pit, and cut each half into 4 lengthwise slices.
4. To assemble: arrange lettuce on two plates and sprinkle with dressing. Arrange the avocado and egg slices alternately in a ring radiating out from the center of the lettuce leaves. Drizzle with dressing. Sprinkle sea salt and grind fresh pepper over all.
Adapted from Full Moon Feasts, by Jessica Prentice (Chelsea Green, 2005). Copyright (c) 2005 by Jessica Prentice. Reprinted by permission of Chelsea Green.
Adapted from Full Moon Feasts, by Jessica Prentice (Chelsea Green, 2005).