Ingredients

4 Servings

Produce

  • Hass Avocados 2

  • Cucumber 50 g

  • Celery 50 g

  • Red Onions 30 g

  • Lemon 1/2

Spices

  • Salt 1/2 Tbsp

  • Togarashi 1 pinch

Dairy & Eggs

  • Whole Eggs 12

Condiments

  • Dijon Mustard 2 Tbsp

Canned/Bottled Goods

  • Mayonnaise 110 g

Preparation

  1. Boil Eggs

    Boil water, drop eggs in & boil for 13 minutes. Remove eggs & drop in ice water to cool off. Peel & rough chop eggs.

    • 12 Whole Eggs

  2. Ingredient Prep

    Prepare ingredients. Reserve celery leaves for garnish!

    • 2 , halved, skin removed Hass Avocados
    • 50 g , diced Cucumber
    • 50 g , diced Celery
    • 30 g , diced Red Onions

  3. Salad Assembly

    Whisk avocado with mayo & dijon. Fold in remaining ingredients. Flavour with salt & lemon.

    • 12 , boiled, roughly chopped Whole Eggs
    • 2 Hass Avocados
    • 50 g , diced Cucumber
    • 50 g , diced Celery
    • 30 g , diced Red Onions
    • 110 g Mayonnaise
    • 2 Tbsp Dijon Mustard
    • 1/2 , zested & juiced Lemon
    • 1/2 Tbsp Salt

  4. Taste

    Plate in bowl or on platter. Top with togarashi & celery leaf.

    • 1 pinch Togarashi

Suggested Meals

Paleo Apple

Crisp Pancakes

Citrus Avocado

Salad

Brussels Sprouts

Salad

Gluten Free

Banana Pancakes

Mushroom Brown

Rice Bowl

Nutrition

  Amount per
serving		 Daily value percentage
Calories 580 kcal  
Total Fat 47 g 60%
Total Saturated Fat 10 g 51%
Unsaturated Fat 37 g  
Cholesterol 570 mg 190%
Sodium 1370 mg 60%
Total Carbohydrate 12 g 4%
Fiber Total Dietary 8 g 27%
Sugars Total 2 g  
Protein 22 g 43%
Vitamin C 15 mg 15%
Calcium Ca 114 mg 8%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team