Egg and Avocado Salad with Balsamic Vinaigrette

Ingredients

• Broccoli2/3 cup (60 g)
• Spinach2 cup (60 g)
• Avocado1/2 count (120 g)
• Egg2 count (110 g)
• Balsamic Vinegar1/2 tablespoon (7 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you can use chicken or quail eggs. If you want to use quail eggs, one chicken egg is equivalent to four quail eggs.

2. 2

   Step 2

   Boil the egg for 8-10 minutes. Drain, let it cool a little and peel.

3. 3

   Step 3

   Bring water to a boil in another small pot. Meanwhile, cut the broccoli into small florets.

4. 4

   Step 4

   Once the water boils, add the broccoli florets and boil for 3 minutes. Remove and drain.

5. 5

   Step 5

   Simultaneously, wash and dry the spinach leaves well. Optional: You can use beet leaves instead.

6. 6

   Step 6

   Peel and slice the avocado.

7. 7

   Step 7

   For the dressing: Mix the balsamic vinegar, lemon juice, stevia, mustard and a pinch of salt.

8. 8

   Step 8

   Place all the ingredients in a bowl and pour the balsamic vinaigrette. Mix well before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg and Avocado Salad with Balsamic Vinaigrette can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.