A casual remark that eggs will go well with the roast ham and turkey -  and I took it as an order and crack my head over salad with eggs.
I have to decide the style of the egg as it will help determine how the salad will come together.
(chefs do a lot of thinking too, not merely cooking or eating)

I already have a leafy vinaigrette based salad and it is looking beautiful. Sitting in the fridge is a tub of golden goodness -carrot salad. I am looking for the 3rd salad (that needs to have eggs in it) to complement these 2 salads and the roast meat.

I head to the local market for inspiration.(or market research if you prefer)
I settled for snap peas (also known as sugar snap peas) and French beans as the base for this salad. These beans just need some blanching. It is the trimming of each bean and removing the tough fibre out of the middle that is a chore. It is worth the few extra minutes though.

I know the salad is slowly but surely coming together when I saw bags of baby potatoes and avocado on sales at the supermarket.

Next, the dressing. Cream based is most ideal for this salad but I strive to stick to healthy eating, so Greek yoghurt is used instead of thick cream.

There you have it, a well-balanced salad that you can eat it on its own as a main meal.




You will need:
150gm Snap peas
150gm French beans
6-8 baby potatoes (boiled or steam and cut into halves)
1 avocado (cut into cube, add lemon juice to prevent browning)
2 hard boiled eggs (cut into quarters)


Dressing:
2 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoon sugar
1 teaspoon minced garlic
1/2 cup Greek yoghurt
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon chopped dill

Methods:

1.Blanch the trimmed green beans and snap peas. Drop in the greens in a large pot of boiling water. Cook till bright green and crisp-tender, about 2 minutes. Quickly remove them from the boiling water and plunge them into an ice bath to stop the cooking process. Drain the greens when its cool and set aside.

2. Combined the cut hard boiled eggs, avocado and potatoes and set aside.

3. Meanwhile, whisk the dressing together.

3. Assemble the salad: the beans and peas as the base, top with the creamy trio (potatoes, eggs and avocado) and garnish with dill.

4. Pour the dressing over the salad.


Cooks' Note:
Store avocados at room temperature. They take 4 to 5 days to ripe. To speed up the ripening process, place avocados in a paper bag along with an apple or banana.