A chunky salad combining boiled eggs, lightly cooked broccoli, grated carrot, and mashed avocado dressing.
ABy Annebala
Servings
3
6 piece eggs
1 piece broccoli
1 piece carrot
1 piece avocado
1 tbsp lemon juice
1 tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper
Calories
885 kcal
Protein
13g
Carbs
73g
Fat
62g
Fiber
11g
Sugar
13g
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Prep
1. Bring a pot of water to a boil. Add the eggs and cook for 10 minutes. Transfer them to cold water, then peel and roughly chop.
6 piece eggs
2. Cut the broccoli into small florets. Boil for 2 minutes until bright green and just tender, then drain and let cool.
1 piece broccoli
3. Peel and grate the carrot. Halve the avocado, remove the pit, and scoop the flesh into a bowl.
1 piece carrot,
1 piece avocado
Dressing
4. Mash the avocado with the lemon juice, olive oil, salt, and black pepper until creamy but still a little chunky.