I made this salad when I was in a mood for experimenting. I was inspired by various sources and I decided to put different ingredients together to see what it would taste like. It was a success! It came out really delicious but to make it more filling you can add feta cheese on top and serve with rye bread. I would have added cheese on top, I just didn’t have one while I was making this salad.

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Crunchy egg salad with avocado

Quick and healthy dinner

Servings: 1

Author: Petra Kravos

Ingredients

• mixed salad leaves (washed)
• 2-3 eggs (hard boiled)
• 2 spring onions (chopped)
• 1/2 avocado (sliced)
• pumpkin seeds
• pine nuts
• extra virgin olive oil
• apple cider vinegar
• salt

Instructions

• Hard boil eggs first.
• While eggs are boiling prepare the salad: Add mixed salad leaves to the bowl, followed by chopped spring onions and sliced avocado.
• Drizzle extra virgin olive oil on top, sprinkle with salt and add a dash of apple cider vinegar. Gently mix.
• Put the mixed salad on a plate, add sliced eggs on top and sprinkle with pumpkin seeds and pine nuts.
• If desired, add feta cheese and serve with rye bread.

Notes

I don't tend to measure anything when I prepare salads, I just add as much as I think it's needed.