Easy to store and prepare, eggs are the ultimate convenient super-food. This nutritious salad is wonderful served with warm ciabatta.
1 person made this
120g bag of colourful mixed salad leaves
250g halved cherry tomatoes
250g halved yellow ‘teardrop’ or cherry tomatoes
small bunch of basil leaves
3 tbsp olive oil
2 tsp balsamic vinegar
Method Prep:15min › Cook:10min › Ready in:25min
Boil 6 eggs for 10 minutes. Drain, then put them into a bowl of cold water to cool. Combine a 120g bag of colourful mixed salad leaves with 250g halved cherry tomatoes, 250g halved yellow ‘teardrop’ or cherry tomatoes, and 2 avocados, peeled and diced. Peel and roughly chop the eggs, and add to the salad. Mix a small bunch of basil leaves, about 20g, torn or shredded, with 3 tbsp olive oil, 2 tsp balsamic vinegar and seasoning. Pour this dressing over the salad and toss gently. Serve immediately.