Calories
316 kcal
Protein
11 g
Fat
26 g
Carbohydrates
7 g
Boil the eggs and let them cool. Meanwhile, finely chop the shallot. Then rinse the eggs and remove the shells.
Sort out the young spinach, wash and dry. Mix together 4 tablespoons of mild white wine vinegar, 4 tablespoons of cold water, and a bit of salt and pepper. Whisk 4 tablespoons of olive oil and mix with finely diced shallots.
Cut 1 ripe avocado in half, remove the pit, cut the flesh into pieces. Cut the eggs in half.
Heat 2 teaspoons of oil in a frying pan. Add the chopped cashew nuts and fry over medium heat until golden brown. Then add the spicy red curry powder. Put the nuts on a paper towel to remove excess oil.
Wipe out the pan and heat the oil again. Now fry the cherry tomatoes until they become soft. Mix all the ingredients with the dressing in a salad bowl.
Serve this delicious salad with a ciabatta or a baguette.
Bon Appetit!
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