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Paleo summer squash salad with poached egg and hemp seed dressing

June 10th, 2016

A quick and light recipe with a delicious hemp dressgin and avocado. Perfect for a pre-summer meal on the terrace!

Download recipe
25 min.480 kcal.2 pers.

Ingredients

  • Zucchini3  pcs
  • A box of 4 eggs1  pcs
  • Flat parsley20  g
  • Hemp seeds10  g
  • Avocado1  pcs
  • Lime1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves1 pcs
  • Apple cider vinegar1 tbsp.

How to do:

Instructions

  • Wash and dry flat parsley. Add hemp seeds, peeled garlic, flat parsley, a dash of olive oil and the juice of half a lime to your food processor. Pulse until smooth and season to taste with salt and pepper.
  • In a pot, bring 1L water to a simmer. Carefully break an egg into a cup. Add the apple cider vinegar to the simmering water. Using a spoon, make a swirl in the water. In one movement, gently pour the whole egg into the water in the middle of the swirl. For a soft egg, poach for approx. 3 min. and 4 min. for a more firm egg. You can cook more eggs in the pot at the same time. Remove with a slotted spoon.
  • Wash the zucchini. Cut them lengthwise into thinner slices. TIP: Use your vegetable peeler if you don't own a vegetable mandoline. Add the zucchini fettuccine to a bowl.
  • Pit and peel the avocado. Drizzle with some lemon juice and cut into smaller cubes.
  • In the bowl, combine zucchini, avocado and the hemp seed dressing. Season to taste with salt and pepper.

Serving

  • Arrange the paleo summer squash salad with hemp seed dressing on plates and top with poached egg.