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Ranch Egg Salad

  • Author: Jan Bilton
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 1x


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



  • 3 eggs
  • 12 round green beans
  • 1 tablespoon 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


  1. 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.
  2. 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.
  3. Sprinkle the lemon juice over the avocado to prevent browning. Combine the prawns with 2-3 tablespoons of the dressing.
  4. Layer the ingredients on 2 serving plates. Drizzle with the remaining dressing.
  5. Great garnished with coriander


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  • Serving Size: 2

Posted on

October 7, 2015