Cabbage salad with eggs and avocado
4 servings
15 minutes
Cabbage salad with eggs and avocado is a delicate and refreshing dish that combines the crunchiness of cabbage with the softness of avocado and the rich flavor of eggs. European cuisines have long been famous for salads that balance simplicity and sophistication. This salad embodies freshness, with its bright vegetables, aromatic greens, and light dressing of mayonnaise and olive oil creating a harmony of flavors. The slight acidity of lemon juice highlights the richness of the ingredients. It is perfect as a standalone dish or a side to meat or fish, enhancing their taste. Such a salad is great for a light dinner or festive table, delighting guests with its vibrant and rich flavor nuances.
1
Boil the eggs hard, then peel and cool them.
- Chicken egg: 2 pieces
2
Finely chop the white cabbage and add arugula.
- White cabbage: 100 g
- Rocket (arugula): 0.5 bunch
3
Chop shallots and napa cabbage coarsely.
- Shallot: 1 piece
- Napa cabbage (pak choi type): 100 g
4
Add finely chopped ramiro, sorrel, green onion, and parsley.
- Ramiro pepper: 1.5 piece
- Sorrel: 0.5 bunch
- Spring onion: 2 stems
- Parsley: 2 sprigs
5
Then add finely chopped avocado, garlic, and cherry. Season with salt and drizzle with lemon juice (1-2 wedges).
- Avocado: 1 piece
- Garlic: 3 cloves
- Cherry tomatoes: 10 pieces
- Salt: to taste
- Lemon: 2 pieces
6
Chop the eggs finely and add them to the salad. Add a little more salt.
- Chicken egg: 2 pieces
- Salt: to taste
7
Mix with mayonnaise and green olive oil. Stir.
- Homemade mayonnaise: 4 tablespoons
- Olive oil: 40 ml
