Avocado, cheese and quail egg salad
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Salad
Lunch · Dinner
15 to 30 minutes
Ingredients
＋ Añadir a un menú- Lettuce trimmed 250 g
- Avocado flesh 300 g
- Quail eggs 8 eggs; weight without shells 72 g
- Goat’s cheese fresh, with microbial rennet for a vegetarian version 200 g
- Tomato 200 g
- Black olives pitted and drained 60 g
- Spring Onion trimmed 80 g
- Extra virgin olive oil 40 g
- White wine vinegar 25 g
- Parsley 4 g
- Salt 1 g
- Water for boiling; drained 600 g
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Method
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Bring the water to the boil in a small saucepan. Lower in the quail eggs with a spoon and simmer gently for 4 minutes. Drain, cool under running water, peel carefully and halve; the yolks should be set.
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Wash, dry and tear the lettuce. Dice the avocado, tomato and cheese, and thinly slice the spring onion. Divide everything between four plates.
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Add the olives and eggs. Whisk the oil with the vinegar and salt, drizzle over the salads and finish with chopped parsley.
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