Ingredients

4 Servings

Produce

  • Avocados 2

  • English Cucumber 1/2 cup

  • Celery 1/2 cup

  • Red Onions 1/4 cup

  • Lemon 1/2

Spices

  • Kosher Salt 1/2 Tbsp

  • Togarashi 1 pinch

Dairy & Eggs

  • Eggs 12

Condiments

  • Dijon Mustard 2 Tbsp

Canned/Bottled Goods

  • Full Fat Mayonnaise 1/2 cup

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 Eggs
    • 8 cups Water

  2. Ingredient Prep

    Prepare ingredients. Reserve celery leaves for garnish!

    • 2 , halved, skin removed Avocados
    • 1/2 cup , diced English Cucumber
    • 1/2 cup , diced Celery
    • 1/4 cup , diced Red Onions

  3. Salad Assembly

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

    • 12 , boiled, roughly chopped Eggs
    • 2 Avocados
    • 1/2 cup , diced English Cucumber
    • 1/2 cup , diced Celery
    • 1/4 cup , diced Red Onions
    • 1/2 cup Full Fat Mayonnaise
    • 2 Tbsp Dijon Mustard
    • 1/2 , zested & juiced Lemon
    • 1/2 Tbsp Kosher Salt

  4. Taste

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

    • 1 pinch Togarashi

Suggested Meals

Creamy Vegan

Cauliflower Stuffing

Potato Leek Soup w/

Herbed Goat Cheese

Brussels Sprouts

Salad

Peanut Butter

Banana

Pink Zing

Smoothie

Nutrition

  Amount per
serving		 Daily value percentage
Calories 550 kcal  
Total Fat 46 g 59%
Total Saturated Fat 10 g 49%
Unsaturated Fat 36 g  
Cholesterol 570 mg 190%
Sodium 1360 mg 60%
Total Carbohydrate 11 g 4%
Fiber Total Dietary 7 g 24%
Sugars Total 2 g  
Protein 21 g 43%
Vitamin C 14 mg 15%
Calcium Ca 113 mg 8%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team