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.
Calories231.5kcal
Proteins9.1grams
Fats16.5grams
Carbohydrates9.8grams
1
Boil eggs.
- Chicken egg: 2 pieces
2
Chop the cabbage, avocado, and eggs.
- Cabbage: 150 g
- Avocado: 1 piece
- Chicken egg: 2 pieces
3
Add peas to this mixture.
- Canned green peas: 200 g
4
Dress with olive oil and sour cream (or mayonnaise, as you prefer) and mix.
- Olive oil: 1 tablespoon
- Sour cream: to taste
