Egg, avocado and tomato salad

    25 min

    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

    Serves: 4 

    • 6 eggs
    • 120g bag of colourful mixed salad leaves
    • 250g halved cherry tomatoes
    • 250g halved yellow ‘teardrop’ or cherry tomatoes
    • 2 avocados
    • small bunch of basil leaves
    • 3 tbsp olive oil
    • 2 tsp balsamic vinegar

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. 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.

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