Vegetable Salad with Egg and Avocado Dressing

Serves 4
Time 30 minutes


Avocado and honey dressing
1 tbp of honey
1 avocado, diced
1 red chilli, deseeded and roughly chopped
2 tbsp apple cider vinegar
2 cloves garlic, crushed
1 tbsp mixed zest, (orange, lemon and lime)
⅓ cup of fresh mint leaves, picked
⅓ cup of fresh basil leaves, picked
¼ cup of olive oil
2 tbsp of water

1 red capsicum, trimmed and cut into 2-3 cm lengths
1 cup green beans, trimmed and cut into 2-3 cm lengths
1 cup raw broccoli, trimmed and cut into florets
1 cup grated beetroot
1 cup grated carrot
2 cups fresh wild or baby rocket, washed
½ cups tamari roasted almonds
2 eggs, cooked to your liking, halved


Combine all dressing ingredients, blend until smooth. Set aside until needed.

In a large mixing bowl, toss to combine the capsicum, beans, broccoli, beetroot,  rocket, carrot and almonds.

Dress the salad and toss again.

Place a handful of the salad onto a plate and top with the eggs.