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Avocado, egg and cucumber salad

0
816
Kitchen European
Calorie content 129.8 kcal
Portions 2 port.
Cooking time 15 minutes.
Proteins * 4.1 gr.
Fats * 13 gr.
Carbohydrates* 3.7 gr.
* per 100 gr. product
Avocado, egg and cucumber salad
Content

An avocado, egg and cucumber salad is a great option for a quick salad. You can have a hearty snack with such a dish, or you can serve it for dinner. It goes well with croutons or crispy toasts.

Ingredients

Cooking process

step 1 out of 6
Rinse the cucumber, dry and cut into arbitrary slices. It is worth noting that the cutting option can be any, but it is important that the pieces of all products are similar in shape and size, for greater aesthetics of the finished dish.
step 2 out of 6
We wash the avocado, dry it, cut it lengthwise into two halves. Scroll the halves in different directions, open the avocado, remove the stone. Remove the peel with a knife and cut the pulp into small slices. Sprinkle a little lemon juice on the avocado to keep its fresh green color and not darken.
step 3 out of 6
Boil the eggs for 10-12 minutes until they become hard yolk, let them cool completely and peel them. Cut into arbitrary pieces, commensurate with the cutting of the remaining components.
step 4 out of 6
Put pieces of cucumber on a dish, pour with mayonnaise (it is convenient to squeeze mayonnaise out of a bag with a cut corner). Place the avocado slices on top.
step 5 out of 6
Spread the boiled egg pieces over the avocado and pour over the mayonnaise again.
step 6 out of 6
Rinse green onion feathers, dry and chop finely. Sprinkle the salad with chopped green onions on top and sprinkle with black pepper. It is recommended to serve immediately, before the salad has lost its freshness and has not released excess liquid.

Bon Appetit!

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