• Rose

Egg & Avocado Salad

4 eggs

1 large avocado

2-3 radish

2-3 turnips

2 Tbsp freshly chopped parsley


2 Tbsp dijon mustard

½ squeezed lemon

salt and pepper

Olive oil to suit your taste


Bring a pot of water to the boil. With a large spoon add your eggs, we set the timer for 7 minutes for medium firm eggs. Once the timer goes, pour off the boiling water and cover with cool water to stop the eggs cooking any longer. Peel eggs and chop into small pieces. Place in a serving bowl.

Chop radish and turnips into small pieces and add to the bowl. Slice avocado and cube it to add to the bowl. sprinkle with parsley and dressing. Give it a good toss. Adjust seasoning as needed.

I served this with roasted carrots, kumara and a green salad but I imagine it would be great on a toasty piece of bread too.


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