Asparagus, sweet corn, avocado and soft boiled egg salad. Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Asparagus, sweet corn, avocado and soft boiled egg salad Creamy, fresh and sweet #eattherainbow. dapurmpoknobi Bodicote-Oxfordshire, United Kingdom I usually make simple bean salad with mixed beans like kidney beans, black beans, pinto beans, garbanzo and so on. It's so helpful to keep that kind of dish in your fridge.
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prescription of Asparagus, sweet corn, avocado and soft boiled egg salad
- Prepare 2 cups of frozen sweet corn.
- It's 200 g of asparagus spears.
- It's 2 handfuls of cherry tomatoes.
- Prepare 2 of eggs.
- Prepare 1 of avocado.
- Prepare 25 g of fresh coriander.
- Prepare to taste of Salt and pepper.
- You need of For the dressing :.
- You need 3 tbsp of freshly squeezed lime juice.
- You need 2 tsp of Dijon mustard.
- You need 4 tbsp of olive oil.
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Asparagus, sweet corn, avocado and soft boiled egg salad singly
- Halve the cherry tomatoes. Stone, peel and slice the avocado..
- Boiled the asparagus for about 3 minutes. Let it cool and put a side. And do the same with the frozen sweet corn..
- Remove and retain the leaves from the fresh coriander..
- Boiled the eggs for 7 minutes. Remove the eggs from the water with a slotted spoon. Run under cold tap water to cool slightly, 30 to 60 seconds..
- To make dressing : whisk together the lime juice, mustard and olive oil. Season with salt and pepper to taste..
- To serve : assemble sweet corn, asparagus, cherry tomatoes, fresh coriander and avocado. Place the egg on top and drizzle the dressing..
Berry Hibiscus Granita Earl Grey Infused Dark Chocolate Pecan Pie. Divide avocado between slices of toast. Top each slice with (halved) soft boiled egg. Season with salt and pepper to taste. Sprinkle each slice with red pepper flakes.