Egg Salad With Avocado

Salads

Nutrition Facts
Egg Salad With Avocado
Amount Per Serving
Calories 530 Calories from Fat 441
% Daily Value*
Total Fat 49g 75%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 70mg 3%
Total Carbohydrates 24g 8%
Dietary Fiber 13g 52%
Sugars 10g
Protein 7g 14%
Vitamin A 8%
Vitamin C 70%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 3 Avocados From Mexico
  • 2 spring onions
  • 2 eggs
  • 1 ripe Granada
  • 1 orange
  • Juice of 1 lemon
  • For Dressing:
  • 1/3 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • Juice of 1 orange
  • Salt and pepper to taste

Instructions

  1. We boil the eggs in boiling water for 10 minutes. With the cooked eggs, peel, chop and let cool. Now prepare the dressing on the salad in a bowl, put the apple cider vinegar, orange juice, a tablespoon of honey, season and began to beat with a whisk or fork as add a little oil to slowly emulsify all until a salsa cremosa. Booked.
  2. In container we peel the Granada, add the avocado (peeled, pitted and diced, boiled eggs chopped orange segments skinless and chive clean and cut into rings. We add a few mint leaves and seasoning with the sauce had reserved.
Nutrition Facts
Egg Salad With Avocado
Amount Per Serving
Calories 530 Calories from Fat 441
% Daily Value*
Total Fat 49g 75%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 70mg 3%
Total Carbohydrates 24g 8%
Dietary Fiber 13g 52%
Sugars 10g
Protein 7g 14%
Vitamin A 8%
Vitamin C 70%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.