Egg, Avocado, Apple Salad

Have you guys heard of Secret Recipe Club? I have been participating for the last few months and it’s been a great way for me to find new blogs and try new recipes. It’s been a ton of fun and I highly recommend joining if you haven’t already.

This month, I was happy to find I was paired with another blogger I had never heard of – From Arepas to Zwetschgen! I searched through the various posts and saw tons of great salad and sandwich recipes. I chose this recipe because we had some delicious lettuce, red onion, and cherry tomatoes in our CSA box last week.

This salad was amazingly delicious and filling. The pecans gave a nice crunch to the salad and the avocado and hard boiled egg gave the salad some heft and creaminess. I dressed the salad with some olive oil and balsalmic vinegar. Hubby commented that this salad would be great with some grilled chicken on top as well.

One Year Ago: Blueberry Rhubarb Pie, Caramelized Onions, Homemade Hamburger Buns, and Salmon Burgers
Two Years Ago: Rhubarb Raspberry Jame and Peanut Butter Brownies
Three Years Ago: Panzanella

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Egg, Avocado, Apple Salad

Yield: Serves 2

Ingredients:

Mixed greens
2 hardboiled eggs, peeled and sliced
1 avocados, cubed
1/2 apple, diced
Very thinly sliced red onion
2 Tbsp chopped almonds
Cherry tomatoes, cut in half
Olive oil and balsamic vinegar for dressing (or your favorite salad dressing)

Directions:

Place mixed greens, eggs, avocado, apple, and tomatoes on two plates.

Top with onion and nuts.

Dress with oil and vinegar just prior to serving.

Recipe adapted from From Arepas to Zwetschgen

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11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

  1. #
    1
    Shannon — November 16, 2010 at 12:18 pm

    Ooh, that sounds great!

  2. #
    2
    Emily — November 16, 2010 at 1:50 pm

    That sounds pretty incredible! Love your 5 day idea 🙂

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    3
    amanda @ fake ginger — November 16, 2010 at 4:59 pm

    That looks delicious! I wish I could convince my husband to eat squash. 🙁

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    4
    Boston Food Diary — November 16, 2010 at 5:43 pm

    LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!

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    5
    Nutmeg Nanny — November 16, 2010 at 5:53 pm

    Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!

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    6
    Megan — November 16, 2010 at 6:14 pm

    I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!

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    7
    Cara — November 17, 2010 at 1:29 am

    I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?

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    8
    Jen — November 17, 2010 at 2:29 am

    Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.

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    9
    Taylor — November 17, 2010 at 4:00 am

    This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!

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    10
    Shannon — November 17, 2010 at 3:47 pm

    i made this too and it was AWESOME 🙂

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    11
    Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

    I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!

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