Avocado and egg salad

3 servings
30 min

How to make a delicious salad with avocado and egg? Very easy and easy! First, prepare the necessary ingredients according to the list.

Wash the tomatoes, dry and cut in half. I took some yellow cherries for the colour. If using regular tomatoes, cut them into wedges. Tomatoes need juicy but dense. Soft fruits do not hold their shape well, in the process of cutting and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

Cut the avocado in half, remove the bone. Peel each half and slice. I cut with semicircles - this is how avocados look beautiful in lettuce. It is important to clean avocados in exactly that sequence. After all, avocados contain essential oils and after peeling the fruit becomes slippery. When you cut it in half, you can cut it.

Peel the red onion and cut into thin half rings. Optionally, you can marinate the onions in a mixture of vinegar and sugar for 20 minutes.

Boil the eggs soft-boiled (2-3 minutes) or hard-boiled (9-10 minutes), chill, peel and cut into wedges or circles.

A salad leaf mix can pick up a ready-made shop or make your own from the greens you have.

Wash the parsley, dry and chop finely. In addition to parsley, you can take other greens - dill, cilantro, spring onions or a mixture of different herbs.

In a bowl, combine lettuce leaves, avocados, tomatoes, onions and parsley. You can salt the salad, but I don't usually add salt to mayonnaise salads. Pour lemon juice over everything and mix gently.

Place the salad on a plate and garnish in circles with quarters of boiled egg. Serve the salad to the table. Nearby, put saucers with mayonnaise and sour cream, with which you can additionally season the salad. Enjoy your meal!