Avocado Egg Salad

Serves 4
Time 20 minutes


4 eggs, hard-boiled and chopped

2 large avocados, mashed 

¼ tsp fresh dill, chopped 

¼ cup fresh parsley, chopped 

3 tbsp hemp seed oil

1 tbsp extra virgin olive oil 

1 tsp wholegrain mustard

1 tbsp apple cider vinegar

2 garlic cloves, microplaned 

Salt & pepper

1 bag raw baby spinach 

1 bunch fresh chives, chopped 


To serve

Corn cakes


In a medium saucepan of water, hard boil eggs. Allow to cool, peel and chop. 

In a bowl mash the avocadoes with hemp seed oil, mustard and apple cider vinegar.

Add chopped eggs, rest of the ingredients. Gently stir to combine. 

Place on corn cakes to serve.