Egg, Asparagus and Cheese Salad with Yogurt Dressing

Ingredients

• Egg2 count (110 g)
• Asparagus1 cup (140 g)
• Cheese2 slice (50 g)
• Avocado1/2 count (120 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cook for some minutes, peel and slice.

2. 2

   Step 2

   At the same time, cut off the bottom or hard part of the asparagus and put in a pot with boiling water and a pinch of salt.

3. 3

   Step 3

   Boil for 3 minutes until tender. Then remove and drain.

4. 4

   Step 4

   Cut the cheese into small pieces. Then peel and cut the avocado into wedges.

5. 5

   Step 5

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

6. 6

   Step 6

   Put the egg, asparagus, avocado and cheese on a plate.

7. 7

   Step 7

   Pour the yogurt dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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