Avocado Egg Salad with Pumpkin Seeds

by | Aug 20, 2020

Ingredients

 

  • 200 grams Avocado
  • 4 boiled eggs
  • 6 hard boiled egg whites 
  • 3 sprigs of dill 
  • ¼ cup red onion chopped finely 
  • 3 sprigs of fresh parsley 
  • 2 tsp lemon juice 
  • 2 tsp dijon mustard 
  • Sea salt and black pepper to taste 

    • For the salad: 

      •  8 cups of raw mixed greens (I used romaine lettuce) 

      • 2 cups cucumber 

      • 1 cup tomato 

      • 1 cup raw celery, chopped fine 

      • 40 grams raw pumpkin seeds

    Directions

    1. Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on the hot burner) for 8-10 minutes. Run the eggs under cold water and break off the shells. Cut the eggs into small pieces.

    2. Mash the avocados, in a bowl until mostly smooth.

    3. Mix the eggs with the avocados, herbs, lemon juice, dijon, salt, pepper, onions and olive oil. 

    4. Divide the egg salad into 4 servings, and then make your salad, also dividing the vegetables into 4 equal servings.

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