Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, couscous egg and avocado salad. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Avocado egg salad takes classic egg salad up a notch. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up. If you are not a fan of mayonnaise, leave it out completely or substitute with plain yogurt.
Couscous egg and avocado salad is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Couscous egg and avocado salad is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook couscous egg and avocado salad using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Couscous egg and avocado salad:
- Get 1/5 cup couscous
- Get 1 tablespoon extra virgin olive oil (plus extra to drizzle)
- Make ready 1 lunch of salt
- Prepare 1/4 teaspoon harissa paste
- Get 3 sprigs fresh coriander, washed and chopped
- Get 2 boiled eggs, chopped
- Make ready 1/2 avocado, sliced
- Make ready 3 slices sundried tomato
- Take to taste Chili flakes
- Make ready 1 cup boiling water
Egg Salad with Avocado Tomato Recipe. This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl. This avocado egg salad takes your classic egg salad recipe and adds healthy avocado for a creamy, nutritious and tasty new recipe you're sure to love. While the standard egg salad is pretty good on its own, a few small adjustments ensure that it truly satisfies.
Steps to make Couscous egg and avocado salad:
- In a small pot boil the eggs for 15 minutes and set aside to cool. Peel and slice.
- In a small bowl add the couscous, mix in the extra virgin olive oil and stir to combine. Add the sliced sundried tomatoes and cover with 1 cup of boiling water. Cover with cling film or a saucer and leave for 5 minutes.
- The couscous should be puffed up ready. Add the sliced boiled eggs, avocado, coriander and harissa paste, mix in and season to taste with chili flakes and salt. To finish drizzle with a little extra virgin olive oil and serve.
Creamy avocado adds texture and intrigue to otherwise ho-hum egg salad. Plus, it bulks it up and makes the situation way more than just eggs on toast. See more ideas about Recipes, Avocado egg salad, Food. This avocado egg salad uses half the yolks and lots of healthy fats from the avocado. You can serve this as a wrap, on whole-grain toast or in a lettuce More quick and easy egg salads I love to make are guacamole deviled eggs and chickpea egg salad.
So that is going to wrap it up with this special food couscous egg and avocado salad recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
