Avocado Sandwich with egg salad

30 minutes
2 portions
salty nutritious chef
INGREDIENTS

FOR THE SANDWICH

  • olive oil
  • 4 slices of sourdough bread
  • 20 gr. French salad, leaves
  • 150 gr. egg salad
  • 30 gr. cucumber, in thin slices
  • 50 gr. avocado, in slices

FOR THE EGG SALAD

  • 6 eggs, boiled, cold and coarsely cut
  • 50 gr. Dijon mustard
  • 150 gr. Strained yogurt 5% fat
  • 10 gr. spring onion, the green part, finely chopped
  • 10 gr. dill, finely chopped
  • Olive oil
  • salt
  • black pepper, freshly ground
PRODUCT
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Strained yogurt 5% fat
Strained yogurt 5% fat
METHOD

FOR the sandwich

  1. Brush the slices of bread with some olive oil. Place a pan over medium to high heat, add the oiled slices of bread and let them get a nice colour in both sides. Remove the slices of bread and transfer them to a plat lined with some absorbent paper.
  2. Spread and evenly divide the French salad in two of the four slices. Continue with spreading the egg salad, evenly placing the cucumber slices, the avocado on top and cover with the two remaining slices of bread.

FOR THE EGG SALAD

  1. Put Strained yogurt 5% fat and all the remaining ingredients in a bowl and mix.


Taste and season to taste, if necessary.

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