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.
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.
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.
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.
Chopped Egg, Avocado and Tenderstem Salad
September 13, 2015A 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.
- 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
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!
Yield: Serves 1
Have eggs you need to use up? Try some of these recipes (click on the photo or the link):
Baked Eggs with Avocado