Ingredients

4 Servings

Produce

  • Hass Avocados 2

  • Cucumber 50 g

  • Celery 50 g

  • Red Onions 30 g

  • Lemon 1/2

Spices

  • Salt 1/2 Tbsp

  • Togarashi 1 pinch

Dairy & Eggs

  • Whole Eggs 12

Condiments

  • Dijon Mustard 2 Tbsp

Canned/Bottled Goods

  • Mayonnaise 110 g

Preparation

  1. Boil Eggs

    Boil water, drop eggs in & boil for 13 minutes. Remove eggs & drop in ice water to cool off. Peel & rough chop eggs.

    • 12 Whole Eggs

  2. Ingredient Prep

    Prepare ingredients. Reserve celery leaves for garnish!

    • 2 , halved, skin removed Hass Avocados
    • 50 g , diced Cucumber
    • 50 g , diced Celery
    • 30 g , diced Red Onions

  3. Salad Assembly

    Whisk avocado with mayo & dijon. Fold in remaining ingredients. Flavour with salt & lemon.

    • 12 , boiled, roughly chopped Whole Eggs
    • 2 Hass Avocados
    • 50 g , diced Cucumber
    • 50 g , diced Celery
    • 30 g , diced Red Onions
    • 110 g Mayonnaise
    • 2 Tbsp Dijon Mustard
    • 1/2 , zested & juiced Lemon
    • 1/2 Tbsp Salt

  4. Taste

    Plate in bowl or on platter. Top with togarashi & celery leaf.

    • 1 pinch Togarashi

Suggested Meals

Penne Creamy

Parmesan

Mango Salsa

Salmon Fillet

Fig, Ricotta &

Prosciutto Pizza

Gluten Free

Banana Pancakes

Mushroom Brown

Rice Bowl

Nutrition

  Amount per
serving		 Daily value percentage
Calories 580 kcal  
Total Fat 47 g 60%
Total Saturated Fat 10 g 51%
Unsaturated Fat 37 g  
Cholesterol 570 mg 190%
Sodium 1370 mg 60%
Total Carbohydrate 12 g 4%
Fiber Total Dietary 8 g 27%
Sugars Total 2 g  
Protein 22 g 43%
Vitamin C 15 mg 15%
Calcium Ca 114 mg 8%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team