One of those easy and rich dinner ideas. This Avocado Salad is another favorite in our household.
Course Dinner, Salad
Cuisine African, American
Keyword avocado, salad
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 2people
Calories 900kcal
Cost $10
Ingredients
2Avocados
Cherry tomatoes
3Eggs
2medium sizePotatoesYukon Gold
BaguetteWheat
pinchBlack pepper
1Maggi cube or Salt
3tbspOil
2tspVinegarWhite
1tbspMayo
1tbspRanch Dressing
Instructions
Wash Ingredients
Boil eggs and Potatoes until done.
Peel and set aside
Cut avocados in any shape/size you want
Cut cherry tomatoes in half
Cut potatoes in any shape you want
Slice boiled eggs, remove the yellow from 2 of them and place in a separate bowl for the dressing.
Place all the ingredients together in a salad bowl or plate
Cut baguette in your favorite shape, put in oven at 350 F for 15 min, turning it over midway.Remove earlier if you don’t want it to be too crispy or leave in for more time for a crispier bread.
Salad Dressing
Using a fork, break yellow part of the egg
Add a pinch of black pepper, maggi cube (or Salt), oil, vinegar and mix well. Then add Mayo and Ranch. Mix until the mixture becomes smooth.
Check the seasoning and rectify as needed.
Ready to serve.
Notes
You can substitute the Maggi cube with regular Salt. Hope you enjoy this recipe!