Sausage, egg and avocado salad – en.Kung-Food

Think salads are only for lunch or dinner? Think again, because this lovely sausage, egg and avocado salad was served to me for breakfast in a famous hotel in London. Packed with filling protein from sausage and eggs and healthy fats from avocado, this easy breakfast (but of course you can eat it for lunch, or brunch, or dinner if you like) is a refreshing, savory way to start the day. Sausage, egg and avocado salad lasts up to three days in the fridge (even though I don’t go for more than two), so prepare the entire recipe and store it in the fridge in individual containers, and you’re set for the next couple of days. I suggest you to eat it fresh, though, especially if you think that it takes no longer than 15 minutes to make it. With this meal your day will get much better all of a sudden and your energy levels will definitely get a boost!

INGREDIENTSsausage-egg-and-avocado-salad-199x300-2199273 1 pound pork breakfast sausage 9 hard-boiled eggs 3 cups halved cherry tomatoes 1/4 cup chopped red onion 2 avocados, diced 1/2 cup chopped cilantro or parsley 1/2-1 teaspoon kosher salt

2 lemons, juiced

Roll sausage into 1 1/2-inch meatballs. Cook over high heat, stirring until browned on on all sides and cooked through. Set aside to drain and cool. Peel eggs and cut each into 8 pieces.

Place in a large mixing bowl with tomatoes, onion, avocado, meatballs, cilantro, salt, and lemon juice. Stir until egg yolks and avocado become slightly creamy. Your delicious sausage, egg and avocado salad is ready to be enjoyed!

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