Avocado, Edamame & Parsley Salad With Poached Eggs – a delicious recipe with Parsley, Avocado, Lemon, Sherry Vinegar, Chicken Egg, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Fill a medium sauce pan with water and bring to a boil. Add frozen Edamame and let simmer 4 minutes. Drain and rinse under cold water. Set aside.
2
Wash Parsley, dry well. Pluck off the leaves, chop. Set aside.
3
Juice a Lemon half. In a large bowl, mis Lemon Juice with Sherry Vinegar.
4
Cut Avocado in half, take out the core, peel. Cut Avocado halves into fine slices, immediately add to the bowl. Add Edamame and Parsley. Toss throughly.
5
Fill a medium sauce pan with water and bring to a boil. Crack two eggs and let slip into the water. Poach for just three minutes, then put them onto a paper towel to quickly drain.
6
Arrange the salad on a plate and top with the eggs. Season with salt and pepper if desired.
97
kcal
Calories
2
g
Fat
3
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 ounces Edamame, frozen, 1 bunch Parsley, Italian, 1 piece Avocado, 1/2 piece Lemon, and more.
Yes, Avocado, Edamame & Parsley Salad With Poached Eggs falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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