Ranch Egg Salad by Jan Bilton

Ranch Egg Salad by Jan Bilton

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Recipe by Jan Bilton Course: Lunch, DinnerCuisine: Dressings & SaladsDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Total time

10

minutes

My healthy, go-to salad is simple and quick to prepare. NB. Stir-fried green beans have great flavour.

Ingredients

  • 3 eggs

  • 12 round green beans

  • 1 each each: rice bran oil, lemon juice

  • 0.5 avocado, stoned, peeled and sliced

  • 8 large cooked prawns, shelled but tails left on

  • 0.5 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

Notes

  • For more recipes visit http://www.janbilton.co.nz/
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