Ingredients:
- ¼ red onion - thinly sliced
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- 4 hard boiled eggs - peeled and sliced into 6 wedges
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Dressing:
- ¼ cup pistachios - roughly chopped
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- 2 tablespoons fresh-squeezed lemon juice
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- 1 tablespoon wholegrain mustard
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- 1 tablespoon extra virgin olive oil
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- 2 teaspoons pure maple syrup
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Directions:
- Cover the sliced red onion with cold water and set aside for at least 10 minutes. This should remove the raw onion taste. Meanwhile, whisk together the dressing ingredients.
- Divide the salad greens between four bowls and arrange the sliced eggs and avocados on top.
- Drain the onion and pat dry on a piece of kitchen paper. Scatter across the salad, along with the smoked salmon and chopped pistachios.
- Drizzle over the dressing just before serving.
Cooking the eggs: A large egg will take 7 minutes to cook for firm whites and a jammy middle in a pan of boiling water. Be sure to plunge them into ice water at the end of the 7 minutes to stop them cooking.
Thanks to our friends at Le Creme De La Crumb for this great recipe!