Crunchy egg salad
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Crunchy egg salad with avocado

Quick and healthy dinner
Servings: 1
Author: Petra Kravos


  • 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


  • 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.