Corn, Egg, Cheddar Cheese, Avocado and Tomato Salad with Yogurt Dressing

Ingredients

• Corn1 cup (150 g)
• Egg2 medium (100 g)
• Cheddar Cheese2 slice (50 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Plain Yogurt1/2 cup (120 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water and a pinch of salt.

2. 2

   Step 2

   At the same time, heat the oil in a pan over medium-high heat.

3. 3

   Step 3

   Once heated, crack the eggs and cook over medium heat until the white sets. This will take about 3-4 minutes. Remove.

4. 4

   Step 4

   At the same time, peel and cut the avocado into pieces along with the tomato. Grate the cheese.

5. 5

   Step 5

   For the dressing, mix the plain yogurt with mustard and lemon juice. Salt and pepper to taste.

6. 6

   Step 6

   Serve the corn, avocado, tomato, cheese and eggs on a plate. Pour over the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Corn, Egg, Cheddar Cheese, Avocado and Tomato Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.