April 15, 2016
Go-To Salad

I discovered this life-altering salad when I was in my final year of college in Sydney. I was in the land of abundance when it comes to avocados and boy, did I embrace it! I ate an avocado a day! On toast for brekky, in a wrap a lunch and in a hearty salad for dinner. I may have needed a HIMYM intervention about it actually.


I found it on Amelia’s blog, Bon Appétempt. If you are looking for a light hearted, and relatable blogger to follow, she’s your lady. She is the mom of a beautiful family of 5 (counting Mavis the dog, obvi).

Anyways, back to the salad! It’s quick to whip together and really delivers on the satisfaction meter for salads.

What you’ll need:

A bag of mix greens. I like the peppery kinds- I’m looking at you rocket/arugula mix!

2 hard boiled eggs

1/2 cup of Pecorino cheese shaved or grated.

1 avocado, sliced or diced

For the dressing, I use lemon, olive oil, S&P and finely sliced shallots (if I have them).

The life-altering aspect of this salad isn’t just the ingredients, although pecorino has become a staple in my salad game, it’s that you GRATE THE EGG into the salad!!! I know! Mind-boggling! I had never done it before this salad, and to be honest, I can’t believe I thought I had a fulfilling life up until then!

Grate that egg!

Please, I beg you, make this salad. Not only is it good as is, it is also a great base to build on. It can be a full meal on it’s own by adding chicken/fish to it to bulk it up, or a tasty side to your dinner if you’re looking to add more greens in your meal rotation.

Don’t forget to show me your salad with #HonestHealth on the social medias!



You Might Also Like

No Comments

Leave a Reply