Quick Lunch: Delicious African Salad with Avocado & Eggs

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked potatoes

Mashed peas are lower in calories and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor and is often more affordable.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers protein with fewer calories, while chickpeas are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and can be used when fresh herbs are not available.

Start by hard-boiling 4 eggs in a pot of water with a teaspoon of salt for 6-7 minutes once the water starts bubbling.

Place the boiled eggs in a bowl of cold water for a few minutes, then peel them.

Cut the tomatoes, removing the seeds to avoid making the salad watery, and slice them before adding to the salad bowl.

Peel 1-2 cucumbers and cut them into cubes.

Peel the red onion and cut it into half-moon slices.

Cut 2 avocados in half, peel them, and cut them into slices or bigger cubes.

Cut the boiled eggs in half and set the egg yolks aside in a small bowl, using only the egg whites in the salad.

Smash the egg yolks with a fork and add 1 tablespoon of mayonnaise, 1 teaspoon of vinegar or juice from half a lemon, and 2-3 tablespoons of sunflower oil; mix everything together.

Use a mortar and pestle to break a Maggi cube, then add the Maggi powder, salt, and black pepper to the dressing and mix well.

Mix the salad ingredients together and add the dressing; if desired, place salad leaves on a plate and add the salad mix on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens