These weeks the good weather invited to prepare fresh salads to serve as a starter or side. The avocado and boiled egg salad that I propose today is one of the simplest; the list of ingredients is small and you just have to mix them all to prepare it.
You can serve this avocado and boiled egg salad as a starter, but also as an accompaniment to grilled hake fillets, a roasted sweet potato or some delicious falafel. As you can see, opportunities are not lacking to have an excuse that makes you get down to business.
Avocado and boiled egg salad
The avocado and boiled egg salad is very fresh, ideal to serve as a starter or to accompany another dish when the sun is hot.
Author Maria
Recipe type: Entrance
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 6 boiled eggs
- 2 ripe avocados
- 1 tablespoon of lemon juice
- A pinch of salt
- A pinch of black pepper
- 1 tablespoon chopped red onion, or shallot
- 1 tablespoon olive oil
- 1 teaspoonful of Dijon mustard
- Fresh or dried herbs
Preparation
- We peel the cooked eggs and we chop them in a bowl.
- We roughly chop and lightly crush avocado and a half in a plate with the lemon juice, salt and pepper. We incorporate it into the bowl.
- We also add the onion, oil, mustard and herbs and mix.
- We serve immediately decorating the bowl with the remaining avocado.