Egg White and Avocado Salad Tartines

Pumpernickel bread, protein-rich egg whites and nutritious avocado make a delightful combination.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 cup / 250 g	Naturegg Simply Egg Whites, well shaken
2 tbsp / 30 ml	light mayonnaise
1 tbsp / 15 ml	lemon juice
2 tsp / 10 ml	Dijon mustard
1/2 tsp / 2 ml	finely grated lemon zest
1	small, ripe avocado, finely chopped
2 tbsp / 30 ml	chopped fresh dill (approx.)
4	thin slices, pumpernickel bread, toasted
3	radishes, very thinly sliced
3/4 cup / 175 ml	very thinly sliced cucumber
1/2 cup / 125 ml	alfalfa sprouts (optional)
	Freshly ground black pepper

Lightly coat a glass pie plate with nonstick cooking spray. Pour in the egg whites and microwave, on High, for 4 to 5 minutes or until egg whites are set. Cool completely and chop finely.
Toss the chopped egg whites with the mayonnaise, lemon juice, mustard and lemon zest. Stir in the avocado and dill. Chill for at least 30 minutes or store, in an airtight container, for up to 1 day.
Spread an even layer of the egg salad onto each piece of toasted bread. Garnish with radish, cucumber and sprouts (if using). Season with pepper to taste.

For a zesty flavour addition, spread 1 tbsp (15 mL) light, chive-flavoured whipped cream cheese on each slice of pumpernickel before topping with the egg salad mixture.
We recommend eating this meal with a knife and fork.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Extra egg whites? Whip up a batch of coconut macaroons. Simple to make, they are a delicious addition to any sweet tray.