Avocado Egg Salad
Serves 4
Time 20 minutes
Ingredients
4 eggs, hard-boiled and chopped
2 large avocados, mashed
¼ tsp fresh dill, chopped
¼ cup fresh parsley, chopped
3 tbsp hemp seed oil
1 tbsp extra virgin olive oil
1 tsp wholegrain mustard
1 tbsp apple cider vinegar
2 garlic cloves, microplaned
Salt & pepper
1 bag raw baby spinach
1 bunch fresh chives, chopped
To serve
Corn cakes
Method
In a medium saucepan of water, hard boil eggs. Allow to cool, peel and chop.
In a bowl mash the avocadoes with hemp seed oil, mustard and apple cider vinegar.
Add chopped eggs, rest of the ingredients. Gently stir to combine.
Place on corn cakes to serve.