Vegetarian Avocado Chef's Salad
no cooking required
Prep & Cook Time: 5-10 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Carb-Conscious
Chef
Scott Gorsky
In Your Box (serves 2)
- 2 Romaine Heart
- 1 Avocado
- 2 Hard Boiled Eggs
- 3 fl. oz. Parmesan Peppercorn Dressing
- 1 oz. Crispy Fried Onions
- 1 oz. Blue Cheese Crumbles
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories650
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Carbohydrates23g
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Net Carbs15g
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Fat56g
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Protein14g
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Sodium750mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Make the Salad
Check avocado for ripeness upon delivery. If unripe, close in a paper bag, either alone or with a banana, apple, or tomato. Let sit on a counter for a couple days.
Thoroughly rinse produce and pat dry.Tear or cut romaine.Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1" dice.Halve egg, then cut halves into thirds.Place romaine, avocado, and egg in a bowl and toss with dressing. Garnish with crispy onions and blue cheese. Bon appétit!
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