Fresh spring salad with avocado

3 servings

25 minutes

Fresh spring salad with avocado is a light and nutritious dish perfect for warm days. Its roots trace back to European cuisine, where simple yet exquisite ingredients are valued for their natural taste. The tenderness of avocado harmonizes with crunchy cabbage, while canned green peas add a sweet note. Boiled eggs bring richness, and the dressing of olive oil and sour cream makes the texture creamy and soft. This salad is not only a source of vitamins but also an excellent choice for a light lunch or dinner.

Energy value per serving

• Calories: 231.5
• Proteins: 9.1g
• Fats: 16.5g
• Carbohydrates: 9.8g

Ingredients

• Canned green peas: 200 g
• Avocado: 1 pc
• Chicken egg: 2 pc
• Cabbage: 150 g
• Olive oil: 1 tbsp
• Sour cream: to taste

Cooking steps

1. Boil eggs.

   Required ingredients:

   • Chicken egg: 2 pieces

2. Chop the cabbage, avocado, and eggs.

   Required ingredients:

   • Cabbage: 150 g
   • Avocado: 1 piece
   • Chicken egg: 2 pieces

3. Add peas to this mixture.

   Required ingredients:

   • Canned green peas: 200 g

4. Dress with olive oil and sour cream (or mayonnaise, as you prefer) and mix.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Sour cream:  to taste