Avocado and Egg Salad served with Feta cheese and Balsamic reduction 


1 Ripe Avocado

1 boiled egg

1/4 green bell pepper

1/4 red bell pepper

1 stalk spring onion

1 lemon

1/2 tsp black pepper powder

1/2 deseeded tomato

1 small onion finely chopped

1 cucumber sliced in long strips

1 tbsp sour cream

1 tbsp feta cheese

Salt to taste

1 thick slice of tomato

Few twigs of mint leaves for garnish

Ingredient for Balsamic Reduction:

1 cup Balsamic vinegar

2 tsp honey


To prepare Balsamic reduction ta small pan , combine vinegar and honey and bring it to a boil.

Reduce heat and keep stirring and simmer 20 minutes.

Remove from heat and let it cool down and gradually it will thicken. Keep aside for further use.

Finely chop all ingredients and mash the ripe avocado.

In a big bowl mix all the ingredients and season well with salt and black pepper, sour cream and good squeeze of lemon juice.

For plating with help of ring mould or round cookie cutter, arrange the cucumber slices in circle inside the mould then on bottom place the tomato slice season it with salt and pepper then put the avocado and egg salad and with black of spoon level it. Carefully remove the mould without distributing the cucumber slices.

Top it with quenelle of feta cheese and baby mint leaves and drizzle with balsamic reduction.

Serve it fresh.


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