Egg
1/2 cup Thai coconut meat
juice of 1/2 lemon
1 teaspoon olive oil
1/4 teaspoon apple cider vinegar
3/4 teaspoon asafoetida powder
1/2 teaspoon turmeric
1/4 teaspoon mustard
pinch of salt
Salad
1 Avocado – forked
1/4 cup chopped chives
1 teaspoon lemon juice
pinch Za’atar (or Thyme)
1. In a food processor or high speed blender blend all egg ingredients until rough (let a little bit of coconut whites stay).
2. Dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) 3-4 hours, until mostly dry.
3. Mix in salad ingredients, gently.
