Avocado & Egg Salad Bowl
Ingredients
2 ripe avocados, sliced
4 boiled eggs, halved or sliced
2 cups mixed greens (arugula or lettuce)
3–4 radishes, thinly sliced
1–2 tbsp fresh parsley or chives, chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
Salt & black pepper, to taste
Method
Boil the eggs (8–9 minutes), cool, peel, and slice.
Cut the avocados into chunks or slices.
In a bowl, add the mixed greens and radishes.
Top with avocado and eggs.
Drizzle olive oil and lemon juice over the salad.
Season with salt and black pepper.
Finish with f
resh herbs and serve immediately.