About this recipe:Easy to store and prepare, eggs are the ultimate convenient super-food. This nutritious salad is wonderful served with warm ciabatta.
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
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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.