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Cauliflower
1 small – head – 4″ diameter
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Scallions or spring onions, tops and bulb, raw
1 small – 3″ long
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Lettuce, green leaf
0.25 head
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Step 1
Preheat the oven to 360F/180C and line a baking tray with parchment paper. Cut the cauliflower head into bite-size florets. Transfer the florets onto the baking tray and season with 1/8 tsp black pepper and ?? tsp of salt. Bake at 360F/180C for 15 minutes until slightly golden.
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Step 2
To a pot, add the 3 eggs and fill some water just until the eggs are submerged. Place the pot over medium heat and boil for about 10 minutes until the eggs are hard-boiled. Then, pour the water and allow the boiled eggs to cool down.
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Step 3
Meanwhile, finely chop the parsley and scallion, cut the avocado into cubes, and shred the lettuce. In a medium bowl, add the mayonnaise, lemon juice, chopped parsley, scallions, black pepper, and salt.
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Step 4
Cut the bacon strips into small pieces. On a pan over medium heat, render the bacon pieces until crispy and golden. Then, transfer the crispy bacon pieces from the pan to a small bowl.
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Step 5
Peel the boiled eggs to remove the shells and cut them into cubes. Then, add the eggs, cauliflower, and avocado to the mayonnaise mixture. Gently toss to combine using a spatula.
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Step 6
To a serving plate, add the shredded lettuce as a single layer. Then, add the avocado and egg mixture on top of the lettuce. Finally, garnish with crispy bacon and chopped parsley.
