Mini Egg and Avocado Salad
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Source: https://recipheon.com/en/recipes/snacks/mini-egg-and-avocado-salad
About this recipe
This mini egg and avocado salad is a fresh snack with tomato, lettuce, and lemon juice. The eggs make it more filling, the avocado adds a creamy texture, and the tomato brings juiciness and lightness. Add the lemon juice right after cutting the avocado to help preserve its color and fresh flavor. Arrange the lettuce as a base, then add the eggs and vegetables on top to keep the layers visually distinct and prevent them from becoming too soft. This is a simple recipe for a small dairy-free salad, well suited to a snack, dinner, or a quick meal to pack in a container.
Ingredients
Servings: 2
2 eggs
1 avocado
1 tomato
a handful of lettuce
juice of 1/2 lemon
Steps
Cook the eggs for 8–10 minutes until hard-boiled, let them cool, and cut them into quarters or smaller pieces.
Cut the avocado and tomato, then drizzle with the lemon juice.
Arrange the vegetables and eggs on the lettuce.
Serve right away so the avocado does not brown.
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