This two-part recipe features a refreshing Avocado Tomato Salad and delicious Avocado Egg Sandwiches. Both dishes are perfect for a light lunch or dinner, combining the creamy texture of avocado with fresh vegetables and a tangy, flavorful dressing.
Preparation Time:
- Total Time: 40 minutes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Ingredients:
For the Avocado Tomato Salad:
- 2 ripe avocados, peeled and chopped
- 1 bell pepper, chopped
- 1 cucumber, chopped
- Spring onions, chopped
- 150-200g cherry tomatoes, halved
- 100g canned corn, drained
- 220g sunflower oil
- 100ml milk
- Salt to taste
- Black pepper to taste
- 2 tablespoons Bavarian mustard
- 2 tablespoons agave syrup
- 2 cloves garlic, minced
- Juice of 1/2 lemon (plus more to taste)
- 4 eggs, boiled and chopped
- 1 tablespoon apple cider vinegar
For the Avocado Egg Sandwiches:
- 1 ripe avocado, peeled and chopped
- Spring onions, chopped
- 4 boiled eggs, peeled and chopped
- Chives, chopped
- Juice of 1/2 lemon
- Salt to taste
- Black pepper to taste
- 3-4 tablespoons mayonnaise
- 1 baguette, sliced
- Olive oil for brushing
- Salt for sprinkling
Directions:
For the Avocado Tomato Salad:
- Prepare the Vegetables:
- In a large bowl, combine the chopped avocados, bell pepper, cucumber, spring onions, cherry tomatoes, and canned corn.
- Make the Dressing:
- In a blender, combine the sunflower oil, milk, salt, black pepper, Bavarian mustard, agave syrup, minced garlic, and lemon juice. Blend until smooth.
- Combine and Season:
- Add the dressing to the salad and mix well.
- Taste the salad and add more lemon juice if desired.
- Stir in the chopped boiled eggs and apple cider vinegar. Mix until well combined.
For the Avocado Egg Sandwiches:
- Prepare the Mixture:
- In a mixing bowl, combine the chopped avocado, spring onions, chopped boiled eggs, chives, lemon juice, salt, black pepper, and mayonnaise. Mix well.
- Toast the Baguette:
- Brush the baguette slices with olive oil and sprinkle with salt.
- Bake in a preheated oven at 400°F (200°C) for 5 minutes until golden and crispy.
- Assemble the Sandwiches:
- Spread the avocado egg mixture on the toasted baguette slices and serve.
Serving Suggestions:
- Serve the Avocado Tomato Salad chilled for a refreshing side dish.
- Pair the Avocado Egg Sandwiches with a fresh salad or a bowl of soup for a complete meal.
Cooking Tips:
- Ensure the avocados are ripe for the best texture and flavor.
- Adjust the seasoning to your preference by adding more salt, pepper, or lemon juice.
- The baguette can also be grilled instead of baked for a slightly different flavor.
Nutritional Benefits:
- Avocados are rich in healthy fats, fiber, and various vitamins and minerals.
- Eggs provide high-quality protein and essential nutrients.
- Fresh vegetables add a variety of vitamins, minerals, and antioxidants to your meal.
Dietary Information:
- Gluten-Free: No (contains baguette; can be made gluten-free by using gluten-free bread).
- Vegetarian: Yes.
- Vegan: No (contains eggs and mayonnaise; can be made vegan by using egg substitutes and vegan mayonnaise).
- Dairy-Free: Yes (ensure the mayonnaise used is dairy-free).
Storage:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
- The avocado egg mixture can be stored in an airtight container in the refrigerator for up to 1 day, but it’s best enjoyed fresh.
Why You’ll Love This Recipe:
- The combination of creamy avocado with fresh, crunchy vegetables and tangy dressing is refreshing and satisfying.
- Easy to prepare and perfect for a light, healthy meal.
- The Avocado Egg Sandwiches are a delicious twist on traditional egg salad, making them ideal for lunch or a quick snack.
Conclusion:
Enjoy the delightful flavors of the Avocado Tomato Salad and Avocado Egg Sandwiches. Both recipes are simple to prepare, nutritious, and perfect for any time of the day. The fresh ingredients and vibrant flavors make these dishes a great addition to your meal repertoire.