Thai Inspired Egg and Avocado Salad

Servings: 4


2 avocados, diced

1 medium tomato, chopped

1 medium red onion, chopped

¼ cup fresh cilantro

1 Tbsp. fresh lime juice

6 hard-boiled eggs, finely chopped

4 Tbsp. unsweetened coconut milk

2 Tbsp. Nirmala’s Kitchen Thai Curry Powder

Pinch salt


Combine avocados, tomato, onion, lime juice, and cilantro in a small bowl.

Mix well.

In a large bowl, combine finely chopped eggs, coconut milk and Nirmala’s Kitchen Thai Curry Powder. Stir the mixture and refrigerate at least 1 hour to blend flavors from spices.

Serve on a bed of greens or crusty bread, layered with avocados and topped with egg mixture, sprinkle with some salt if necessary.


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