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Aparagus Avocado Egg Salad Recipe

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This recipe for Aparagus Avocado Egg Salad is from The Loft Family Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large avocado
1 lbs asparagus
avocado oil
4 eggs
1/2 cup chopped dill
1 lemon
2 Tbsp olive oil
sea salt
pepper
Directions:
Directions:
Preheat oven to 400º and bring water to the boil in a small pot.Trim dry ends of asparagus, add to a baking sheet in one layer and drizzle with a little bit of avocado oil and sprinkle with sea salt. Massage in oil and salt and then roast for 5-10 minutes depending on thickness. Carefully add fridge cold eggs to boiling water and cook for 8 minutes. In the meantime, half, pit, peel and cube avocado and add to a large mixing bowl. Wash, dry and chop dill and add to avocado. Cut up roasted asparagus into bite size pieces and add to other ingredients. Peel and cut eggs into wedges and add to mixing bowl. In a small seal-able container shake together juice of whole lemon, olive oil, sea salt and pepper, then drizzle over salad and toss well. Serve immediately or store in an airtight container in the fridge for up to 12 hours.
Number Of Servings:
Number Of Servings:
4

 

 

 

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