Licious Brown Eggs With Avocado Salad Recipe

About this recipe

A delicious keto-friendly dinner featuring crispy parmesan-crusted fish fillets paired with a refreshing avocado and sprout salad, perfect for a satisfying and healthy meal.

Ingredients

• 6 pcs Licious Brown Eggs
• 1 pc Avocado Hass Imported
• 175 g Lemon - Imported
• 100 g Jalapeno Green
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 kg Puro Healthy Salt (Sendha Namak)
• 75 g On1Y Whole Black Pepper
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. In a shallow bowl or plate, mix 1 cup of almond flour with a pinch of salt and pepper.
2. 2. In a separate bowl, beat 2 eggs until well combined.
3. 3. Dip each piece of avocado into the almond flour mixture, then into the beaten eggs, and finally sprinkle the almond flour mixture over the avocado, pressing gently to ensure it adheres evenly.
4. 4. Heat a heavy frying pan over medium-high heat until hot. Add 2 tablespoons of avocado oil.
5. 5. Fry the coated avocado in batches for about 2-3 minutes on each side, or until golden brown and heated through. Remove the avocado from the pan and set aside.
6. 6. Add 1 finely chopped fresh jalapeno to the pan and sauté for 1 minute to release its flavor. Remove from heat.
7. 7. In a mixing bowl, combine 2 diced avocados, the juice of 1 lemon, and a pinch of salt and pepper. Toss gently to combine.
8. 8. Serve the crispy almond-coated avocado alongside the avocado salad. Enjoy your keto-friendly dinner!