Egg Yolk Salad with Colorful Vegetables

Ingredients:

• 4 large eggs (preferably pasture-raised for vibrant yolks)
• 1 medium beetroot (boiled or roasted, diced)
• 1 medium carrot (grated)
• 1 small apple (thinly sliced)
• 1 avocado (diced)
• Handful of fresh spinach leaves
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (optional)
• Nigella seeds (optional, for garnish)

Instructions:

1. Cook the eggs: Place the eggs in a pot and cover with water. Bring to a boil, then lower the heat and simmer for 9 minutes to get firm yolks. After boiling, transfer the eggs to an ice bath to cool before peeling.
2. Prep the salad: In a large bowl, combine the diced beetroot, grated carrot, sliced apple, diced avocado, and fresh spinach leaves.
3. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Assemble the salad: Peel the boiled eggs and slice them in half, placing them on top of the salad. Drizzle the dressing over the vegetables and eggs.
5. Finish with garnish: Sprinkle fresh parsley and Nigella seeds on top for an extra burst of flavor.

Notes:

• Egg yolk color: The color of your egg yolks can vary depending on the diet of the hens. Darker, more orange yolks often indicate a richer, more nutrient-dense egg from pasture-raised hens, which can add both beauty and nutrition to your salad!