The avocado is an amazing fruit, as most people agree. It’s rich in healthy fats, fibre and 20 vitamins and minerals. Consuming avocado has been linked to reduced symptoms of depression, making it an even more awesome fruit. What’s better than avocado? Mixing it with boiled egg for a power-packed salad.
Ingredients
4 slices of hearty sandwich bread (about 3/4-inch thick), such as whole-wheat, peasant bread, sourdough, or multi-grain
6 hard-boiled eggs, peeled
2 avocados, halved and pitted
Freshly ground black pepper
1/4 cup thinly sliced scallions
1 clove garlic, peeled
3 tablespoons whole-milk plain Greek yogurt
1/4 cup plus 1 tbsp coarsely chopped fresh basil leaves, divided
1 tsp lemon juice
Salt to taste
Serves 4
Method
- Toast the bread.
- As the bread is toasting, cut the eggs into pieces and place into a bowl.
- Scoop the avocado flesh, add it to the bowl and mash together. The mixture should be chunky.
- Add the scallions, yogurt, lemon juice, a big pinch of salt, 1/4 cup of the basil, and a few grinds of pepper.
- Mix gently until well combined. Taste the mixture and adjust the seasonings if needed.
- Rub the garlic clove on one side of the bread slices.
- Scoop the salad onto the slices and spread evenly.
- Garnish with the remaining tablespoon of basil and serve.
- Enjoy!
Tip
The eggs can be hard boiled and stored in the fridge up to 1 week before preparing the salad.
