Frisée salad with pancetta, avocado, and soft-cooked eggs
Paleo, Dairy-Free, Soy-Free, Gluten-Free
In this paleo and gluten-free meal, a classic French salad gets a delicious Cal-Ital spin.
In your bag
- 2 organic eggs
- 3 ounces diced pancetta
- 1 head organic frisée
- 5 ounces organic grape tomatoes
- 3 organic scallions
- 1 organic avocado
- 2 tablespoons apple cider vinegar
For a richer meal, use the rendered pancetta fat in place of the olive oil in the vinaigrette. If you’re looking for an easier way to peel the eggs, using a serrated knife, cut the cooked eggs in half (shell and all!) and scoop out each half with a spoon.
Calories: 520, Protein: 14g (28% DV), Fiber: 10g (40% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Saturated Fat: 11g (55% DV), Cholesterol: 185mg (62% DV), Sodium: 570mg (24% DV), Carbohydrates: 17g (6% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.