Petaluma Egg & Avocado Salad

Happy Easter!

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Celebrate Easter with some of our most delicious recipes. From ham and lamb to "what to do with all of those leftover eggs," we've got ideas that'll keep your Easter hoppy!


Petaluma Egg & Avocado Salad

Petaluma Egg & Avocado Salad
2 hard boiled eggs divided
2 tbsp. olive oil
1 tbsp. white wine vinegar
1/2 tbsp. Dijon mustard
1/2 tbsp. capers
Salt and freshly ground pepper to taste
4 cups arugula (or mixed baby greens)
1 cup thinly sliced radishes
2 ripe but firm avocados peeled, halved, pitted and carefully scooped out of peel

Prep time: 15 minutes

Peel and coarsely chop 1 hard boiled egg. Puree in a food processor or blender with oil, vinegar, mustard and capers until smooth; season to taste with salt and pepper. Line 4 salad plates with greens, top with radishes and place an avocado half on each; spoon dressing over top. Peel and coarsely chop remaining egg and sprinkle over top; season to taste with pepper.

Makes 4 servings.

Nutritional Information:
Nutrition per serving (144 g): 270 calories, 6 g protein, 25 g total fat (4 g sat., 0 g trans), 9 g carbohydrate, 7 g fiber, 1 g sugar, 125 mg cholesterol, 180 mg sodium, 6 points


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