13 September 2015

Chopped Egg, Avocado & Tenderstem Broccoli Salad

Chopped Egg, Avocado & Tenderstem Broccoli Salad 

I don't eat egg very often. I mostly make omelette's for Cooper with them. Well when I say I make omelettes for Cooper, I should actually say Cooper makes omelettes. I only flip them for him. That boy makes a mean cheese omelette. Really fluffy and soft with oozing cheese.

I'm now having eggs delivered every week with my veg box, but there's only so many omelettes and cakes we can make in a week.

After staring at my tower of eggs for a few minutes I suddenly had a craving for a chopped egg salad. I had a look in the fridge to see if I had anything that would work well with eggs. I decided to use tenderstem broccoli, avocado, salad leaves and avocado. Perfect! A winning combination.


Chopped Egg, Avocado & Tenderstem Broccoli Salad 

Now for my dirty little secret!

I had a think about different dressings, but I didn't want a vinegar and oil based dressing. It needed something creamier. An avocado dressing would have been good, but once I had decided what I wanted nothing else would do.

photo: Tesco
Salad Cream

Yup that old fashioned British condiment, a bit like mayonnaise, but more tangy.

Oh my goodness it was good. My mouth is watering just talking about it. Of course you can use whatever dressing you want, but salad cream rocks this salad. I think it may be having a revival as a sauce too, as I noticed it in an M&S egg salad bowl.





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Chopped Egg, Avocado and Tenderstem Salad

September 13, 2015

A luxurious green salad topped with chopped egg. For maximum comfort serve with Heinz Salad Cream. I made a substantial salad with two boiled eggs, for a lighter salad just add one.
Ingredients
  • 60g mixed salad leaves
  • 5 stalks tenderstem broccoli
  • 5 slices cucumber
  • ½ avocado, sliced
  • 2 hard boiled eggs
  • a good grinding of black pepper
  • a generous drizzle Heinz Salad Cream
Instructions
1. Boil or steam the tenderstem until tender.2. Place the eggs in cold water as soon as they are boiled. Once cool, remove the shell and chop the egg.3. Layer up your salad. First salad leaves, then avocado and cucumber. Next add the tenderstem and egg. Season with some black pepper.4. Finish with a drizzle of salad cream and tuck in. 5. Enjoy!
Details
Total time:
Yield: Serves 1



Have eggs you need to use up? Try some of these recipes (click on the photo or the link):

Baby Egg Pies
Vegetable Frittata
Vegetable Frittata
Baked Eggs with Avocado
Baked Eggs with Avocado
Easy Cheesy Devilled Eggs
Baked Rice & Egg Pots
2 Minute Hollandaise
Braised Eggs with Tomato
Feta Peppadew & Thyme Quiche
Poached Eggs, Mushrooms & Spinach

10 comments:

  1. We get through an insane amount of eggs in our house... breakfasts mainly BUT also fab for quick meals like boiled eggs, omelettes, eggy bread, egg salad and YES egg and salad cream sandwiches have been and always will be one of our all time FAVES!!!!!

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    Replies
    1. Yes they are and glad I'm not the only one that likes salad cream.

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  2. That sounded amazing right up to the part when you mentioned Salad Cream. I'm afraid in my book that's just wrong! LOL

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    Replies
    1. Haha yes it's not for everyone. Just skip that part Claire :)

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  3. I'm loving this salad, healthy and low in calories, looks amazing as well.

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  4. Love the combination of avocado and eggs but salad cream is NOT allowed in this house. CT's mother on the other hand, won't be without a bottle in her fridge.

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    Replies
    1. Haha it's obviously like marmite. I rather like it on a cheese and beetroot sandwich too.

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  5. I never put eggs on salad, not sure why because it's a great idea! I LOVE salad cream - a very underrated condiment!

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    Replies
    1. Oh good, someone else who likes it Becca :)

      Delete

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