“Hello Chefs…today I prepared for you an Avocado Egg White Salad Wrap”
Posted on February 29, 2012
a.k.a the dish that didn’t win us any points but still tasted good 😎 <–MM
from Ash :: I think if our friends weren’t so nice…we may have been on the chopping block :0) Not because our dishes were subpar (of course), but because ALL the dishes were absolutely delicious!
On Thursday when we got the ingredient list…I kind of put the chore of recipe research on the back-burner thinking it was going to be a slam dunk BUT when I woke up on Saturday morning I started to frantically search for ideas. There were lots of yummy obvious appetizers that came to mind but I didn’t want to take the easy way out for the fear of being CHOPPED on lack of creativity. On the other hand, there were a bunch of crazy recipes that I could have attempted…but being that I am an amateur chef (to put it nicely) I would have needed more than the 30 minutes allotted to me ;0)
SO…after driving my sister (who was cat napping on the couch all day with Jack) and Mark crazy with all the recipe ideas we came up with an avocado coriander egg white salad wrap (inspired by Martha) and a chocolate avocado pudding with a vanilla meringue and sage infused berry compote (sounds fancy, tasted fancy, looked….well, anything but fancy). I will definitely make the salad wraps again- they were awesome! As for the desert…I am not sure how I feel at the moment…so lets not talk about it.
Avocado Egg White Salad Wrap:
– 7 hard-boiled egg whites, chopped
– 3 celery stalks, chopped
– 4 avocados, chopped
– 1-2 Granny Smith apples, chopped
– 2 tablespoons finely chopped coriander
– 1 tablespoon lemon juice (or to taste)
– pinch of cayenne pepper (I will add a bit more next time…I like a kick)
– 1 teaspoon sea salt (or to taste)
– 1/2 teaspoon of ground pepper (or to taste)
– paprika for presentation
– butter lettuce for serving and presentation
You just add all the ingredients in a bowl (with the exception of the butter lettuce and paprika), toss and then serve on the lettuce leaves with a bit of paprika for coloring. Looking back…we could have taken it to the next level and added some lemon prawns in the mix (small to medium)– good idea for next time!