Thursday, December 31, 2009

Egg White and Avocado Salad


Egg White and Avocado Salad

6 hard-boiled eggs, whites only, chopped into 1/2-inch pieces*
1 rib celery, cut into 1/4-inch pieces
1 avocado, cut into 1/2-inch pieces
1 Granny Smith apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Butter lettuce, for serving - we put it in a tortilla instead

Place all ingredients except lettuce (or tortilla) in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves or (warmed tortilla).

Serves 4

*if you save one of the egg yolks you can use it in this recipe

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