Prawn, grapefruit & avocado salad
A side or main, this versatile salad combines classic flavours with a fresh twist
Boiled egg, avocado & quick pickled radish tartine
Serves 2
Easy
Prep:
Cook:
This light lunch or brunch is 2 of your 5-a-day and will be on the plate in just 20 minutes. Tangy pickled radishes add a layer of crunch and complement the creamy avocado
Skip to ingredients
- 100g mixed radishescut into different shapes
- 1 tbsp white wine vinegar
- pinch caster sugar
- 1 large avocado
- juice 1/2 lime
- pinch chilli flakes
- 4 slices of your favourite bread(we used sourdough)
- 2 eggssoft boiled for 6 mins, then rinsed under cold water, peeled and halved)
Nutrition: per serving
- kcal561
- fat26g
- saturates6g
- carbs57g
- sugars5g
- fibre7g
- protein21g
- salt1.5g
Method
step 1
Toss the radishes in a bowl with the vinegar, sugar and a pinch of salt. In a separate bowl, mash the avocado with the lime juice, chilli flakes and some seasoning. Toast the bread, then top each slice with a little avocado, half an egg, some pickled radishes and a few more chilli flakes, if you like.
