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Spinatsalat mit Avocado und Ei

Spinatsalat mit Avocado und Ei
4.7 291 ratings
Prep. 15 min
Total 30 min
4 Portionen
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Ingredients

Eier kochen
  • Eier
    5
  • Wasser
    1000 g
Vinaigrette und Fertigstellung
  • Schalotte halbiert
    30 g
  • Cashewkern
    70 g
  • Curry
    ½ TL
  • Weißweinessig
    40 g
  • Olivenöl
    70 g
  • Salz
    ½ TL
  • Pfeffer
    3 Prisen
  • Babyspinat, frisch
    200 g
  • Cherry-Tomaten halbiert
    250 g
  • Avocados in Streifen
    400 g

Difficulty

easy

Nutrition per 1 Portion

Sodium 439 mg
Protein 15 g
Calories 2211 kJ / 529 kcal
Fat 46 g
Fibre 9.6 g
Saturated Fat 8 g
Carbohydrates 20 g

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