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Fresh vegetable and egg salad with avocado

Spring is approaching, and it's time to think about maybe losing a few extra pounds that warmed us in winter but now have become unnecessary.

Fresh vegetable and egg salad with avocado
Servings2 Serving
CategoryDifficultyEasy
Ingredients
 2 Boiled eggs
 210 g Chinese cabbage
 150 g Tomatoes (cherry)
 122 g Cucumber
 50 g Scallions
 15 g Microgreens
 10 g Dill
Ingredients for Sauce
 75 g Actifeel Greek natural yogurt
 60 g Ripe avocado
 10 g Lemon juice
 10 g Garlic
 ½ tsp. Honey
 5 g Kinza (coriander)
 Herb salt, pepper
Directions
1

Make the sauce - blend all the ingredients with a blender

2

Cut eggs, vegetables and greens.

3

Mix the salad ingredients with the dressing.

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Nutrition Facts

Finished product weight 822

Servings 2


1 serving contains
Calories 222
% Daily Value *
Total Fat 13g20%
Total Carbohydrate 12.1g5%
Protein 14.5g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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They have dropped the excess

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