Pollock Roe, Avocado, and Egg Salad recipe - ingredients, nutrition and when to eat it
This salad tops lettuce with savory pollock roe, creamy avocado, and a soft-boiled egg.
This salad tops lettuce with savory pollock roe, creamy avocado, and a soft-boiled egg. Mayonnaise adds a nutty richness, while lemon brings a fresh touch, making it a good choice for lunch or a light dinner.
Salads & light · 15 minutes to cook
Tips: Salted pollock roe is already salty, so don’t add extra salt; check the seasoning at the end.
Tips: Slice the avocado just before serving and toss it with a little lemon juice to slow browning.
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Ingredients (1 serving)
- Lettuce — 60 g
- Avocado — 0.5 pc
- Egg — 1 pc
- Salted pollock roe — 20 g
- Mayonnaise — 1 Tbsp
- Lemon juice — 1 tsp
- Ground black pepper — 0.1 tsp