This green salad can be prepared with both quail and chicken eggs. In addition to eggs, the dish includes nuts, avocados and salad mix. The dressing can be both oil and mayonnaise.
It is necessary
- - pepper - to taste;
- - salt - to taste;
- - vegetable oil - 3 tablespoons;
- - nuts (cashews, walnuts or hazelnuts) - to taste;
- - eggs - 5 pcs;
- - avocado - 1 pc;
- - salad mix - 1 pack.
Instructions
Step 1
Boil the eggs hard-boiled and then cool them. To do this, place the eggs in a saucepan, cover with cold water and put on fire. When the water boils, cook for ten minutes. Then pour cold water over the eggs, peel them and cut them into quarters. If you decide to use quail eggs, put them whole in the salad, or cut them in half.
Step 2
Chop the nuts. You can use a mortar and pestle for this, or grind with a towel and rolling pin. Preheat a skillet and lightly fry the crushed nuts in it.
Step 3
Rinse the avocado and salad mix from the pack in water. Leave the mix to dry, cut the avocado lengthwise, going around the pit. Roll the avocado halves in opposite directions to open up the avocado. Carefully insert the edge of the knife into the bone and remove it. Cut out the avocado pulp and chop it into small pieces.
Step 4
Take two serving bowls and start shaping the salad on top of them. Lay out the salad mix first, then the sliced avocado, on top - the halves of the eggs. Sprinkle it all with toasted nuts. Season with salt and black pepper to taste.
Step 5
Pour butter or mayonnaise on the herb salad with egg. You can use any sauce you like. Serve the finished dish to the table.
