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AVOCADO EGG SALAD

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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