Avo-Egg Salad Sandwich with Arugula Salad
1 dozen pasture-raised eggs
2 ripe avocados, diced
1 cup flat-leaf parsley, finely chopped
3 scallions, minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Freshly squeezed lemon juice
6 slices Ezekiel bread
1 bag baby arugula
¼ cup sunflower seeds
Juice from 1 lemon
¼ cup extra virgin olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon sea salt
¼ teaspoon maple syrup
Pinch red pepper flakes
1. Place eggs in a medium-sized pot and cover with water. Heat pot over medium-high flame until the water comes to a boil. Cover pot, turn off heat, and cook for 10 minutes. Drain eggs, rinse with cold, and remove shells.
2. Place eggs and avocado in a mixing bowl and use a fork or potato masher to roughly mash.
3. Add parsley, scallions, sea salt, black pepper, and 1 tablespoon lemon juice. Stir to thoroughly combine. Taste and add more lemon or salt if necessary.
4. Toast one slice bread/serving and top bread with egg salad.
5.Toss arugula with lemon dressing and sunflower seeds.