Curried Egg Salad

INGREDIENTS
Serves 2
4 boiled eggs
1/4 Lettuce
1 Grated Carrot
1 Avocado Sliced
150gm Green beans
100gm Chickpeas
1/4 Cucumber peeled and quartered

VEGAN MAYO
1/2 Cup Soya Milk
2 Tbsp Apple Cider Vinegar
1 Crushed Garlic clove
1/2 tsp salt
1 tsp curry powder
1 Cup Olive Oil

  • Make sure all ingredients are at room temperature. If the milk is cold preheat it gently for a minute.

  • Add all ingredients into a blender except for Olive Oil.

  • Blend and let sit for 2 mins

  • Add oil and blend for 15 secs.

INSTRUCTIONS

  • Place eggs and green beans in boiling water and simmer for 7mins, drain water and cool both under the cold tap.

  • Wash lettuce and finely slice

  • Peel carrot and grate

  • Peel the cucumber and slice into quarters

  • slice the avocado

  • Place salad ingredients into a bowl and mix

  • Peel eggs and chop beans in half

  • Place salad onto an individual plate with green beans and 2 eggs on top for each serving, sliced in half with vegan mayo.

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