Egg, Cheese, Artichoke and Avocado Salad

Ingredients

• Egg1 count (55 g)
• Cheese2 slice (50 g)
• Avocado1/2 count (120 g)
• Artichoke1 cup (150 g)
• Celery1 stalk (40 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you can use canned artichokes or you can cook them in the microwave for 7 minutes over maximum temperature.

2. 2

   Step 2

   You can also boil the artichokes in a pot with water and a pinch of salt for 6 minutes.

3. 3

   Step 3

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

4. 4

   Step 4

   In the meantime, peel the avocado and cut into wedges.

5. 5

   Step 5

   Chop the celery and artichokes. Season with oil and lemon juice.

6. 6

   Step 6

   Put the artichoke mixture on a plate with the avocado, diced cheese and egg.

7. 7

   Step 7

   Add salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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