Ranch Egg Salad

Total Time

15 min

Preparation Time

10 min

Cooking Time

5 min

738

Ingredients (4 Servings)

  • 3 eggs
  • 12 round green beans
  • 1 tbsp each: rice bran oil, lemon juice
  • 1/2 avocado, stoned, peeled and sliced
  • 8 large cooked prawns, shelled but tails left on
  • 1/2 cup ranch dressing
  • 1 spring onion, diced
  • 3 cherry tomatoes, halved

Directions

  • Place the eggs in a saucepan of warm water and slowly bring to the boil. Simmer for 7-8 minutes. Drain and cool in cold water. Peel and halve.
  • Meanwhile, trim the tops from the beans. Heat the oil in a wok. Stir-fry the beans, until crisp-tender and lightly browned. Drain on paper towels and cool.
  • Sprinkle the lemon juice over the avocado to prevent browning. Combine the prawns with 2-3 tablespoons of the dressing.
  • Layer the ingredients on 2 serving plates. Drizzle with the remaining dressing.
  • Great garnished with coriander .

Nutrition

Per serving:
  • Calories:- 130
  • Fat:- 4 g
  • Cholesterol:- 15 mg
  • Sodium:- 45 mg
  • Carbohydrate:- 62 g
  • Fiber:- 6 g
  • Protein: 49 g