“This healthy lunch features healthy fats like avocado and olive oil and an umami-packed dressing,”says Seattle-based chef Dana Tough of ChefSteps. “For those who want a heartier lunch, use more of the vinaigrette,” he notes.
In a bowl, make the vinaigrette by mixing together the olive oil and Carolina gold bbq sauce. Place in a small, airtight container.
In a separate container, combine the romaine lettuce, hazelnuts, and avocado. Place the unpeeled egg and feta in another container and store everything in the fridge.
Peel the egg and cut it in half. Transfer the salad to a serving plate or bowl and top with feta and egg. Season with dressing, salt, and pepper as desired.
