Crunchy egg salad with avocado

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.

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.

2 Comments

    1. I love salads too and I am glad you find this useful – seeds definitely go very well with the salad, just don’t be afraid to experiment! I am planning to post more different salad ideas in the future so stay tuned!

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