Onion salad with eggs and avocado

1 serving

10 minutes

Onion salad with eggs and avocado is an exquisite dish of French cuisine that combines tenderness and spiciness. Its roots trace back to Mediterranean gastronomy traditions, where fresh vegetables and sauces turn simple ingredients into culinary masterpieces. Crispy golden rings of leek add a warm, caramelized aroma to the dish, while creamy avocado brings tenderness and a light nutty note. Eggs—both chicken and quail—provide heartiness and texture harmony. A vibrant accent is the pesto sauce, adding a rich herbal flavor. This salad is perfect as a standalone dish, a complement to meat, or a light dinner. It features softness, sharpness, and freshness, creating a gastronomic symphony in every forkful.

Energy value per serving

• Calories: 301.5
• Proteins: 19.9g
• Fats: 22.4g
• Carbohydrates: 3.7g

Ingredients

• Chicken egg: 2 pc
• Quail egg: 3 pc
• Leek: 0.2 stem
• Lemon: 1 pc
• Pesto: 1 tsp
• Salt: to taste
• Ground chili pepper: to taste

Cooking steps

1. Boil the eggs hard. Add quail eggs to the water 3 minutes before the chicken eggs are done.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Quail egg: 3 pieces

2. Slice the leek into thin rings and sauté in a hot pan with oil and a pinch of chili flakes until golden brown.

   Required ingredients:

   • Leek: 0.2 stem
   • Ground chili pepper:  to taste

3. Cut the avocado into cubes and drizzle with lemon juice.

   Required ingredients:

   • Lemon: 1 piece

4. Dice the chicken eggs and combine with avocado. Season with salt and red pepper.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt:  to taste
   • Ground chili pepper:  to taste

5. Mix with onion rings.

6. Top with quail eggs and add pesto sauce.

   Required ingredients:

   • Quail egg: 3 pieces
   • Pesto: 1 teaspoon