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Celeriac, green bean, avocado & egg salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
20 mins
Course: Salad
Cuisine: British, Vegetarian
Keyword: avocado, egg, green beans
Servings: 2
Calories: 280 kcal
Author: elspeth
  • 100 g fine green beans trimmed
  • 150 g celeriac peeled & grated
  • 2 tbsp mayonnaise
  • 2 handfuls lambs lettuce
  • 1 heart iceberg lettuce
  • 1 avocado sliced
  • 2 eggs large
  1. Cook the green beans in boiling water until just tender

  2. Mix the grated celeriac with the mayonnaise and distribute on the plates

  3. Add the lambs lettuce

  4. Cut the iceberg heart into 4 slices and arrange 2 on each plate

  5. Once the beans are cooked, lift them out and allow them to cool

  6. Cut the avocado in half and slice in the skin.  Remove with a spoon and arrange on top of the iceberg

  7. Poach two eggs in the water you cooked the beans in.  Approximately 3 mins for a soft yolk

  8. Arrange the green beans around the plate

  9. Once the eggs are done, place on top of the avocado