Curry pasta salad with avocado

Name: Curry pasta salad with avocado
Cook time: 35 min
Total time: 35 min
Yield: 5
Ingredients: 3 Eggs (size M); 300 g Noodles (e.g. trulli); 7-10 Tbsp Salt; 200 g frozen peas; 1 collar Spring onions; 100 g dried tomatoes, in oil; 1 (approx. 200 g) Avocado; 1 TABLESPOON Lemon juice; 250 g Salad cream (16 % fat); 150 g Whole milk yoghurt; 2 TABLESPOONS White wine vinegar; 2-3 TEASPOONS Curry Powder; 7-10 Tbsp white pepper; 7-10 Tbsp Chervil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 5

3 Eggs (size M)
300 g Noodles (e.g. trulli)
7-10 Tbsp Salt
200 g frozen peas
1 collar Spring onions
100 g dried tomatoes, in oil
1 (approx. 200 g) Avocado
1 TABLESPOON Lemon juice
250 g Salad cream (16 % fat)
150 g Whole milk yoghurt
2 TABLESPOONS White wine vinegar
2-3 TEASPOONS Curry Powder
7-10 Tbsp white pepper
7-10 Tbsp Chervil

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Cook pasta in boiling salted water for 8-9 minutes, drain both. Drain noodles, quench eggs cold and peel. Cook the peas in boiling water for 2-3 minutes, drain, rinse with cold water, drain.
2
Clean, wash and cut the spring onions into rings. Drain dried tomatoes and cut into small pieces. Cut avocado in half, remove stone, remove flesh from skin and cut crosswise into slices.
3
Sprinkle with lemon juice. Mix salad cream with yoghurt, vinegar and curry powder. Season to taste with salt and pepper. Cut the eggs into slices. Mix all salad ingredients with curry sauce. Serve garnished with chervil.