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AVOCADO EGG SALAD

We made the most delicious dinner last night and had to share with you guys. We actually found the recipe on Facebook while sucked into a wormhole of video watching. It’s the perfect dish for spring and summer! We seriously couldn’t stop eating it. Scroll on for the recipe!


AVOCADO EGG SALAD

INGREDIENTS

1 Bundle of Asparagus

4 Eggs

1/2 Cup of Dill

2 Lemons

Olive Oil (EVOO)

Salt

Pepper

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Cut off ends of asparagus and place on a baking sheet. Drizzle with EVOO, salt, and pepper. Roast for 15 minutes. Once the asparagus is cooked, cut into threes.
  3. While the asparagus is cooking, boil 4 eggs. We like our eggs soft in the middle so we boil for 6-7 minutes. Once cooked, cut into 1/4 chunks.
  4. Finely chop the dill.
  5. Roughly dice 2 avocados.
  6. Combine asparagus, avocados, and eggs in a large salad bowl.
  7. For the dressing, juice 2 lemons into a small bowl. Whisk in EVOO. The amount of olive oil depends on your taste. You will need at least 1/4 cup. Add salt and pepper.
  8. Add dressing to ingredients and toss.


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