This colorful twist on an American classic provides a wonderful lunch salad packed with healthy amino acids and quality heart healthy fats. For a heartier meal, toast a couple slices of your favorite gluten-free bread or serve it with gluten free crackers on the side.
Ingredients (Serves 2)
- 4 hard-boiled free-range eggs (chopped or mashed)
- ¼ cup avocado oil mayonnaise
- ½ teaspoon prepared yellow mustard
- 2 tablespoons finely chopped celery
- 1 teaspoon finely chopped fresh dill
- Sprigs of dill (set aside for garnish)
- Salt and white pepper to taste
- Organic radicchio cup
- ½ avocado
- ½ cup halved organic cherry tomatoes (tossed with a touch of olive oil and sea salt)
Preparation
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, celery, and dill.
- Season with salt, pepper.
- Remove a firm bowl-shaped-leave from a head of the radicchio, lay on the center of a plate, and fill with a generous scoop of egg salad.
- Garnish the side with a ¼ of avocado and tomatoes.
- Garnish the top of the egg salad with the sprig of fresh dill.
Nutrition Facts*
| Calories | 301 |
| Total Fat | 25g |
| Carbohydrates | 6g |
| Protein | 13g |
| Servings Per Recipe | 2 |
* Nutrition Facts are based on 1 serving.
Photographer: Carmen Troesser
