Avocado Salad

Total time: 20 minutes
    This is a simple salad but full of heart-healthy fats.  The vinaigrette blends with the avocado making the dressing thick and creamy, coating the celery and egg.

 Ingredients:

• 1 avocado, 200gr,  7oz
• 1 rib celery, 50gr,  1.8oz
• 2 eggs, hard-boiled, 130gr,  4.6oz
• 2 tsp Dijon-style mustard, 10gr,  .35oz
• 1 tbs white balsamic vinegar, 16gr,  .56oz
• 3 tbs good olive oil, 40.5gr,  1.4oz

 Instructions:

• Boil the eggs. 
• Slice the celery on a diagonal to get nice big slices. 
• Cube the avocado and scoop it out of the shells. 
• Peel the eggs.  Roughly chop one and quarter the other. 
• Combine avocado, celery and chopped egg in a bowl. 
• In another bowl whisk together the vinegar and mustard. 
• Slowly drizzle in oil and whisk until thickened. 
• Add to avocado and toss to combine. 
• Arrange the salad on two plates. 
• Put 2 quarters of the other egg on each plate and serve.

A few early radishes are nice, as well....

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  894 / 447 Total Carbohydrates:  20 / 10           Dietary Fiber: 15 / 7.5 Total Fat:  85 / 42.5          Saturated Fat: 14 / 7 Cholesterol:  550 / 275 Protein:  21 / 10.5 Calcium:  121 / 60.5 Sodium:   353 / 176.5

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/