Directions
A new meatless Monday brings a new meatless recipe 🙂 A tasty salad topped with creamy poached egg is my choice for today ✨
2 eggs
1 avocado, quartered
100 g asparagus, chopped
100 g edamame
100 g green beans, frozen
1 medium red onion, finely sliced
1/2 lemon, juice
Microgreens
2 tsp turmeric
80 ml white vinegar
50 g sugar
60 ml water
2 tbsp extra virgin olive oil
Salt & pepper, to taste
Combine sugar, 60 ml of white vinegar and 60 ml water in a pan and bring to the boil. Turn off the heat and add the onion rings. Set aside for 20 – 30 minutes to pickle.
Bring a pan with salted water to boil. Add asparagus, edamame and green beans and cook for 2-3 minutes. Drain and set aside.
Bring another pan of water to a boil, then reduce to simmer. Add the rest of the vinegar and turmeric .
Crack the egg in a small bowl and pour it in the water.
Cook for 2-3 minutes, then remove the egg with a slotted spoon and drain it on kitchen paper.
Combine the onion, beans, asparagus, avocado and microgreens in a bowl and toss them with lemon juice and olive oil. Season to taste.
Serve topped with poached eggs.
Enjoy!
