Easy

Avocado, cheese and quail egg salad

Name: Avocado, cheese and quail egg salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 250 g Lettuce (trimmed); 300 g Avocado (flesh); 72 g Quail eggs (8 eggs; weight without shells); 200 g Goat’s cheese (fresh, with microbial rennet for a vegetarian version); 200 g Tomato; 60 g Black olives (pitted and drained); 80 g Spring Onion (trimmed); 40 g Extra virgin olive oil; 25 g White wine vinegar; 4 g Parsley; 1 g Salt; 600 g Water (for boiling; drained)

Total time30 min Preparation and possible waiting 20 min · Cooking 10 min

Preparation and possible waiting: 20 min · Cooking: 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Quail eggs. Milk: Ingredient to check: Goat’s cheese. Sulphites: check label: Ingredient to check: White wine vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

A fresh salad of avocado, goat's cheese, tomato, olives and small hard-boiled eggs.

Jump to steps

20 minpreparation and possible waiting

10 mincooking

4servings

1.722 kcalwhole recipe

431 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 30 min Preparation and possible waiting 20 min · Cooking 10 min

Preparation and possible waiting: 20 min · Cooking: 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Salad 15 to 30 minutes Home-style

Allergens

View full classification 21 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

Boiling

Appliances

SaucepanKitchen knife

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

Low carbohydrate

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

15 to 30 minutes

What you need

Ingredients

Let’s get cooking

Method

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.
Wash, dry and tear the lettuce. Dice the avocado, tomato and cheese, and thinly slice the spring onion. Divide everything between four plates.
Add the olives and eggs. Whisk the oil with the vinegar and salt, drizzle over the salads and finish with chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.