Sunday, July 28, 2013

Paleo Avocado & Curry Egg Salad

We make a lot of trips to the pool, park etc. over the summer and I'm always looking for portable lunches. I've made several riffs on egg salad this summer, and this one is perhaps my favorite. I'm a sucker for curry, and I think the heat balances really nicely with the egg and avocado.
Paleo Avocado & Curry Egg Salad

4 hard-boiled eggs, chopped
1/2 firm avocado, diced
2 tsp. dijon mustard
2 chopped dill pickles
1-2 chopped green onions
1 tsp. curry powder
1 tsp. apple cider vinegar
salt & pepper, to taste
chopped raw cashews and juice-sweetened dried cranberries (optional, for garnish)

Combine eggs through apple cider vinegar in a bowl, mashing with a fork to combine. Season to taste with salt and pepper.

Serve wrapped in lettuce leaves or over arugula (I did the latter), with chopped nuts and cranberries as an optional garnish.

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