Simple, light and nutritious in summer - a salad of Chinese cabbage, avocado and poached eggs, which has become one of the most popular all over the world. We will learn how to cook it in a step-by-step recipe with a photo. Video recipe.
A light, tasty and at the same time filling salad of Chinese cabbage, avocado and poached eggs, which is very easy to prepare from the available ingredients. Peking cabbage is a fiber that provides satiety and cleanses the intestines of unnecessary toxins. Avocado is useful for disorders of the nervous and reproductive systems. And the most interesting thing about this salad is the poached egg, which crowns these products. It gives sophistication and an interesting appearance to the dish, and also replenishes it with a sufficient amount of calories, which makes it possible to get a full meal.
Many inexperienced cooks are afraid to prepare salads, where one of the ingredients is a poached egg. But according to this recipe, you will not have any difficulties with its preparation. With a microwave oven, you can cook poached of the correct consistency with a semi-liquid yolk in just 1 minute. French grain mustard and olive oil are used as a dressing. However, when the yolk bleeds, the dressing becomes much more interesting. This salad is perfect for a light breakfast or dinner. Although it can be consumed at any time of the day or night.
See also Cooking Shrimp, Chinese Cabbage, and Poached Egg Salad.
- Caloric content per 100 g - 159 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Chinese cabbage - 4-5 leaves
- Olive oil - for dressing
- Eggs - 2 pcs. (1 piece for one serving)
- Salt - 0.5 tsp or to taste
- French grain mustard - 0.5 tsp
- Avocado - 1 pc.
Step by step preparation of Peking cabbage salad, avocado and poached eggs, recipe with photo:
1. Wash and dry the avocado with a paper towel. Using a sharp knife, cut it in a circle, bringing the knife to the bone. Take the avocado halves in your hands and use a circular motion to divide them into two.
2. Remove the pit from the other half and use a knife to cut the flesh into cubes directly in the peel. Then pry the pulp with a teaspoon and remove it from the fruit. It comes off easily from the peel.
3. In a glass of water, gently dip a raw egg so as not to spread the yolk, and add a pinch of salt.
4. Place the egg in the microwave for 1 minute at 850 kW. Boil it until the protein coagulates, while the yolk should remain intact. If your appliance power is different, then adjust the cooking time.
You can boil a poached egg in another way, for example, in a bag, in a steam bath, in water on the stove, in a double boiler, etc. All these cooking methods can be found on the pages of the site. To do this, use the search string.
5. Remove the required amount of leaves from the head of cabbage. Wash them under running cold water and chop them into thin strips.
6. Put chopped cabbage, mustard into a deep salad bowl, season with salt and olive oil. Then stir well to distribute the spices evenly.
7. Place the sliced avocado on top of the food.
8. Stir the salad gently to avoid crushing the avocado. It is for this reason that it is necessary to season the cabbage, mix well, and then add the avocado.
9. Place the coleslaw and avocado salad on serving bowls.
10. Top with a poached egg on top of the napa cabbage and avocado salad. Sprinkle sesame seeds on the food if desired and serve.
See also the video recipe on how to make Chinese cabbage salad with poached egg and avocado.
