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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
2 eggs
1 avocado
1 tomato
a handful of lettuce
juice of 1/2 lemon
Steps
Put the eggs in a pot and cover with water. Simmer gently for 8–10 minutes from boiling, until the whites and yolks are set. Cool under cold water, peel and cut into quarters or smaller pieces.
Halve and pit the avocado and cut up the flesh. Drizzle with lemon juice immediately. Cut the tomato into pieces.
Wash and dry the lettuce and arrange it as a base. Top with the avocado, tomato and eggs.
Serve immediately after assembling.
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