Directions
I love to eat salads in any combination. Today’s recipe is driven by my love for avocados. Super easy to make and filled with lots of flavors.
2 baby bok choy, cut in half
75 g green beans, frozen
1 avocado, sliced
1 medium cucumber, sliced
4 quail eggs
2 eggs
250 g microgreens (or your preferred leafy greens)
1 tsp toasted sesame seeds
Salt & pepper, to taste
Avocado dressing
1 small avocado
30 g vegetable oil
1 tbsp water
Salt & pepper, to taste
For the dressing, combine the ingredients in a blender and mix until well combined.
Bring a pan of water to the boil and add 2 tsp salt. Blanch the bok choy for 2 minutes and the beans for 5 minute, then transfer to a bowl of iced water.
Boil the quail eggs for 3 minutes and the eggs for 5 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
Put all the veggies together as you like, place the eggs on top and sprinkle everything with sesame seeds. Season and add the dressing.
Enjoy!
