It’s a quick and easy to make appetiser or an entire lunch, if I eat it all by myself. I used to get an egg salad sandwich on my way to school every morning till I noticed that I was gaining weight. This recipe comes so close texture and taste wise to the egg salad filling in the sandwich I was eating, in a healthy and much more delicious version.
Cut 1 ½ cucumbers into bite sized slices. Cut the remaining cucumber half and the celery into small cubes. Add the avocado and mash it while mixing it with the cucumbers and celery cubes. Mix the tahini with water and add to the salad. Add the kale sprouts, the curry and garlic powder, and the kala namak salt. Onto the cucumber slices, place 1-2 tbsp of the egg salad mix and top off with the leek sprouts.
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How do we get the egg flavour into our food
Kala Namak salt tastes just like eggs. If you don’t mind using a little salt in your food, kala namak is amazing. It provides not only egg like flavor but also the taste. It is amazing for sauce and dressings like ranch or mayo.
Where to get the ingredients for this egg salad recipe
I'm passionate about raw food because it's so amazing, I don't crave anything else. Raw food is not only super tasty and healthy, it is also incredibly versatile and exciting. Give one of my recipes a try.
Shred all the ingredients in the food processor. Start with the celery, it needs a little longer than the other ingredients. I always pulse blend to have the greatest control over the texture. Ones the celery is chopped finely, add the bell pepper and the tomatoes and process again. Add the avocado last and process for just a couple of seconds. Serve and enjoy.
These ingredients are nice to add. I might use some of them, sometimes even all of them. I add these additional ingredients first thing with the celery to the food processor.
Watch us making the recipe, I visited my awesome friend Alicia and she did all the work while I filmed her. Does it make me a bad guest, I hope not!