Healthy, Versatile, Filling and Yummy Cold Salad

45 minutes
For 3-4 people/servings


2 small avocados
6 new potatoes
8 cherry tomatoes
spinach
carrotes (4 big ones)
some frozen peas (thaw or steam them)
1 onion
creme fraiche
red wine vinegar
dijon mustard
red chilis (i used 2 small ones)
fresh parsley
3 eggs
Some feta cheese

- chop new potatoes in quarters, boil.
- Cut carrots into sticks an inch long, steam.
- Steam peas. Chop onion, not diced but in strings, saute in olive oil, cook over low heat for 10 mins, covered.
- boil eggs, then slice.
- Mix a glug of red wine vinegar with creme fraiche, add a good dollop of mustard, season with salt and pepper, add chopped red chili pepper. Add fresh parsley.
- Let potatoes, eggs, carrots and peas cool.
- Chop avocados, cherry tomatoes. Then put layer of uncooked spinach leaves on plate, pile potatoes/carrots/peas/onions/tomatoes/avocado/onion/eggs etc on top. Pour creme fraiche mixture over, mix it up a bit. Then top off with feta cheese.
No meat in it, but could prob put some bacon in it to appease the omnivores.

TIP 1... Creme fraiche is an effective ingredient in making cold salads. Cold salads are very versatile (you can use any leftover veggies) and are easy to take away for lunch the next day(s) in tupperware!
TIP 2... Steaming vegetables is easy, just place vegetables in a steamer over boiling water. Make sure you buy a steamer with multiple tiers if you want to steam 2 or 3 vegetables at once. Do this on a night you have a bit of free time.