Crunchy egg salad with avocado
Quick and healthy dinner
mixed salad leaves
extra virgin olive oil
apple cider vinegar
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.
I don't tend to measure anything when I prepare salads, I just add as much as I think it's needed.