Egg Salad Avocados

Ingredients: Serves 2

• 4 hard boiled eggs, chopped
• ¼ cup Creamy House Vinaigrette 
• 2 celery stalks, finely chopped
• 4 scallions, chopped
• ¼ cup kalamata olives, chopped
• 2 large avocados, halved
• ½ cup raw walnuts OR sunflower seeds
• 4 cups arugula
• ¼ cup cultured vegetables 

Dressing:

• 1 tablespoon Dijon mustard
• 1 tablespoon raw honey
• Sea salt and black pepper, to taste
• ¼ cup chopped red onion
• 2 cloves garlic, chopped
• 3 tablespoons balsamic vinegar
• 1 cup extra-virgin olive oil

How to make Dressing:

Step 1 : Add all ingredients (except oil) to a blender, and blend until smooth.

Step 2 : Keep the blender running while you drizzle in olive oil in a slow and steady stream until emulsified and creamy. Store in the fridge for up to 1 week.

How to make Egg Salad:

Step 1 : Add eggs, vinaigrette, celery, scallions, and olives to a medium mixing bowl and gently mix. 

Step 2 :  Stuff the mixture into the avocado halves, and top with walnuts/sunflower seeds. 

Step 3 : Serve alongside arugula and cultured vegetables

Omnivore Option:

Add 1 can wild tuna, drained

 Bon Appétit!

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"Information courtesy of www.mebykatie.com, Katie Marshall is a certified Medical Esthetics Practitioner, Acne Specialist, Holistic and Functional Nutrition Counselor. Specializing in both skin health, gut health, hormone health and the whole body. The basic premise is that functional nutrition gets to the root of the problem and resolves the actual problem. This is different from conventional medicine which is about prescribing multiple meds to deal with symptoms, with little regard to resolving the root cause of the symptoms. Functional nutrition is more personalized, customized, and holistic. My job is to work in tandem with your medical team and be an advocate for you if necessary."

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