Prep Time 5 minutes mins
Cook Time 3 minutes mins
Total Time 8 minutes mins
In a salad bowl or plate, combine the lettuce, sliced avocado and pecans.
Heat the olive oil over medium-high heat.
Break the egg and carefully place the egg in the heated olive oil without breaking the yolk.
Grab a large spoon, tilt the frying pan, and begin to baste the egg yolk with the olive oil by spooning the olive oil over the egg yolk until a white film appears.
Remove the egg with a slotted spoon, and place it on top of the salad.
In a separate mixing bowl combine all the ingredients for the salad dressing and whisk until thoroughly combined.
Pour over salad and garnish with ground fresh peppercorn.
Serve.
Calories: 471 kcal | Carbohydrates: 24 g | Protein: 11 g | Fat: 40 g | Saturated Fat: 6 g | Cholesterol: 163 mg | Sodium: 84 mg | Potassium: 1329 mg | Fiber: 15 g | Sugar: 4 g | Vitamin A: 8720 IU | Vitamin C: 47.1 mg | Calcium: 80 mg | Iron: 2.8 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.