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.
1
Boil the eggs hard. Add quail eggs to the water 3 minutes before the chicken eggs are done.
- 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.
- Leek: 0.2 stem
- Chili powder: to taste
3
Cut the avocado into cubes and drizzle with lemon juice.
- Lemon: 1 piece
4
Dice the chicken eggs and combine with avocado. Season with salt and red pepper.
- Chicken egg: 2 pieces
- Salt: to taste
- Chili powder: to taste
5
Mix with onion rings.
6
Top with quail eggs and add pesto sauce.
- Quail egg: 3 pieces
- Pesto: 1 teaspoon
