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Avocado Salad with Eggs, Green Leaves, Radicchio and Mustard Vinegar

A salad of sliced eggs, avocado, tomatoes, radicchio, and green leaves dressed with olive oil, mustard, lemon, and nut oil.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Tomato and olive are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Avocado Salad with Eggs, Green Leaves, Radicchio and Mustard Vinegar

Ingredients

Directions

Plate the salad

  1. Place a combination of green leaves (already rinsed) in the middle of a plate.

  2. Slice the eggs in half horizontally and discard the yolks.

  3. Place three egg halves in the middle of the plate (in a "Y" position).

  4. Peel one avocado and cut it into small pieces, then place on the eggs.

  5. Place two slices of avocados on each side of the eggs.

  6. Cut tomatoes into small pieces and place them between the slices of avocados.

  7. Decorate the edge of the plate with radicchio chopped into very small pieces.

Dress and serve

  1. Mix and whip all the ingredients together.

  2. Add dressing to taste.

Nutrition, whole recipe (rough)

524Calories
12 gProtein
42 gFat
34 gCarbs

Counts 9 of 12 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Avocado1 medium (150g)240
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Onion1 medium (110g)44
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0
Radicchionot in our table0
Salad Dressingnot in our table0
Nutnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Avocado + tomatotop 2% of all pairs
    Smell alikemoderate
    Cooked together1,385 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Avocado + olivetop 3% of all pairs
    Smell alikestrong
    Cooked together1,449 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Avocado + mustardtop 4% of all pairs
    Smell alikestrong
    Cooked together234 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Avocados
Provide creamy texture and rich fat that gives the salad body.
Eggs
Add protein-based structure and a soft, creamy bite to the salad.
Extra virgin olive oil
Adds fat and a smooth mouthfeel to the dressing.
Dijon mustard
Adds sharp acidity and helps emulsify the dressing.
Tomatoes
Contribute moisture and fresh, slightly acidic flavor.

The step that matters

Mix and whip all the ingredients together. Whipping the avocado and egg into the dressing needs care so the mixture becomes creamy rather than overworked or watery. Emulsifying the oil with mustard keeps the dressing smooth and cohesive.

Swap the white pepper

How well each one fits the dish's main ingredients (avocado, egg, tomato, olive, mustard, lemon):

  1. Capersfits better
  2. Tarragonfits better
  3. Corianderfits better
  4. White pepperthe original

Fit is the average pairing score against avocado, egg, tomato, olive, mustard, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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