Green Salad with Egg, Avocado and Croutons

Ingredients

• Egg1 count (55 g)
• Arugula1 cup (20 g)
• Spinach1/2 cup (15 g)
• Avocado1/4 count (60 g)
• Sliced Bread1 slice (40 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the egg for 8-10 minutes. Remove, drain and peel.

2. 2

   Step 2

   Once warm, cut into wedges. Set aside.

3. 3

   Step 3

   To make the croutons, toast the bread in a pan on both sides over medium heat. Be careful not to let it burn.

4. 4

   Step 4

   Once the bread is toasted, dice.

5. 5

   Step 5

   Separately, peel the avocado and cut into thin slices.

6. 6

   Step 6

   In a salad bowl place the arugula, spinach, egg, avocado and croutons.

7. 7

   Step 7

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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