Egg, Avocado, Spinach and Cauliflower Salad

Ingredients

• Egg2 count (110 g)
• Avocado1/4 count (60 g)
• Spinach1 cup (30 g)
• Cauliflower1 cup (110 g)
• Scallion1 tablespoon (5 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes.

2. 2

   Step 2

   Next, remove, stop cooking with cold water and peel.

3. 3

   Step 3

   Separately, cut the cauliflower into small florets, wash and place in another pot of boiling water with a pinch of salt.

4. 4

   Step 4

   Boil for 3 minutes. Remove, drain and set aside.

5. 5

   Step 5

   Peel the avocado and cut into chunks.

6. 6

   Step 6

   Add the avocado to the plate along with the cauliflower and spinach leaves.

7. 7

   Step 7

   Chop the scallions and add.

8. 8

   Step 8

   Season with olive oil, lemon juice and salt and pepper to taste. Optional: Add mustard.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Avocado, Spinach and Cauliflower Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.