Petaluma Egg & Avocado Salad
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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