Avocado Parsley Poached Eggs Keto Salad Recipe

About this recipe

A light and refreshing keto-friendly dinner salad featuring creamy avocado, fresh parsley, and perfectly poached eggs, dressed with a tangy lemon and sherry vinegar vinaigrette.

Ingredients

• 1 Piece Parsley
• 200 g Lemon (Limbu)
• 120 g Avocado - Tanzania
• 30 pcs The Urban Eggs Farm Fresh White Eggs
• 200 g Catch Sprinklers Iodisedtable Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Fill a medium saucepan with water and bring to a boil. Set aside.
2. 2. Wash 1 bunch of parsley thoroughly and pat dry. Pluck off the leaves and chop them finely. Set aside.
3. 3. Juice 1/2 a lemon into a large bowl. Add 3 tablespoons of apple cider vinegar and whisk together to combine.
4. 4. Cut 1 avocado in half, remove the pit, and peel. Slice the avocado halves thinly and immediately add them to the bowl with the lemon and vinegar to prevent browning. Add the chopped parsley to the bowl and toss thoroughly to coat.
5. 5. Fill a medium saucepan with water and bring to a gentle boil. Crack 2 eggs into separate small bowls or ramekins. Carefully slide each egg into the boiling water and poach for 3 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
6. 6. Arrange the salad on plates and top each serving with a poached egg. Season with salt and pepper to taste before serving.