Egg Salad with Creamy Dill Dressing | RICARDO

Ingredients

• 1/2 cup (125 ml) mayonnaise
• 1 lemon, zest finely grated
• 2 tbsp (30 ml) water
• 2 tbsp dill, finely chopped, plus more for serving
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp onion powder
• 1 large sweet potato, cut into 8 wedges
• 2 ears corn, husks removed
• 6 eggs
• 1 iceberg lettuce, cut into 8 wedges
• 1 tomato, cut into 8 wedges
• 1 avocado, ripe but firm, sliced
• 2 green onions, thinly sliced