Mixed salad with eggs and avocado in parmesan baskets recipe

Mixed Salad with Eggs and Avocado in Parmesan Baskets recipe

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Ingredients

400 g	Parmesan cheese, grated
4 medium	eggs, boiled, peeled and sliced
1 tsp	garlic, chopped
5 tbsp	mayonnaise
5 tbsp	yoghurt
2 tsp	mustard
	salt and pepper
2	ripe avocados, peeled and diced
200 g	cherry tomatoes, halved
2 head(s)	romaine lettuce, leaves separated and cut into strips
1 bunch(es)	chives, chopped
1 bunch(es)	spring onions, sliced

Instructions

Onto lined baking trays, thinly sprinkle layers of the Parmesan cheese, shaping rounds, approximately 20cm in diameter. Bake in the preheated oven at 200°C, watching all the time, until melted and golden. Remove from the oven and immediately turn each over a round small bowl, placed upside down. Remove after a few seconds, when cooled and firm.

Mix the mayonnaise with yoghurt, garlic and mustard. Season to taste with salt and pepper.

In a bowl, combine the eggs with all other salad ingredients. Add the mayonnaise and toss gently.

Serve the salad in the Parmesan baskets.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 3 min
Grade of difficulty:
medium
Calories per portion:
n/a