Spring salad with avocado and poached egg

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Rinse quinoa, drain. Boil 400 ml water and 1⁄2 TL salt in a pot. Stir in quinoa and simmer on low heat for about 15 minutes until the water is absorbed, stirring from time to time. Remove from the heat and let it cool down.

2. 2

   Wash and halve the tomatoes. Wash basil, shake dry, pluck off leaves and chop coarsely. Clean and wash spring onions and cut into thin rings. Cut avocados in half lengthwise, remove the core.

3. 3

   Remove the flesh from the skin and cut into slices. Mix lime juice, salt and pepper. Fold in the oil. Mix quinoa, tomatoes, basil, spring onions, avocado and dressing carefully. Arrange the salad on plates.

4. 4

   For the poached eggs in a wide pot 1 1⁄2 Bring 2 l of unsalted water with vinegar to the boil. Beat the eggs individually into a cup. Stir with a fork in the water to form a strudel.

5. 5

   Slide the eggs one after the other into a water vortex. Carefully press the egg white with two tablespoons onto the egg yolk or pull it over it. Poach the eggs for approx. 3 minutes, then lift them out with a skimmer.

6. 6

   Place a poached egg on each salad.

Nutrition Facts

KCAL
610 kcal

CARBS
37 g

FATS
42 g

PROTEINS
17 g