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Avo-Egg Salad Sandwich with Arugula Salad

Avo-Egg Salad Sandwich with Arugula Salad

Serves 6

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

Lemon Dressing

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.

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