Avocado And Black Pepper Salad Recipe

About this recipe

A simple and nutritious keto-friendly dinner featuring hard-boiled egg whites paired with creamy avocado, seasoned to perfection and drizzled with olive oil.

Ingredients

• 1 pc Avocado Hass Imported
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 kg Simply Staples Mineral Rich Sea Salt
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Place 2 avocados in a large pan and cover them with cold water.
2. 2. Bring the water to a boil over medium-high heat.
3. 3. Once boiling, cover the pan, remove it from heat, and let the avocados stand for 20 minutes.
4. 4. Transfer the avocados to a bowl of cold water and let them cool completely.
5. 5. Halve and pit the avocados. Using a spoon, scoop out small pieces and place them in a small mixing bowl.
6. 6. Tear the avocado pieces into 1-inch pieces and place them in a small mixing bowl.
7. 7. Halve and pit 2 avocados. Using a spoon, scoop out small pieces and add them to the avocado pieces.
8. 8. Season the mixture with 1/4 teaspoon sea salt and freshly ground pepper to taste.
9. 9. Drizzle the avocado mixture with 4 tablespoons of avocado oil.
10. 10. Drizzle each bowl with 4 tablespoons of avocado oil.
11. 11. Serve immediately as a light and satisfying keto dinner.