I made this salad when I was in a mood for experimenting. I was inspired by various sources and I decided to put different ingredients together to see what it would taste like. It was a success! It came out really delicious but to make it more filling you can add feta cheese on top and serve with rye bread. I would have added cheese on top, I just didn’t have one while I was making this salad.

Print Recipe Crunchy egg salad with avocado Quick and healthy dinner Servings: 1 Author: Petra Kravos Ingredients mixed salad leaves (washed)

2-3 eggs (hard boiled)

2 spring onions (chopped)

1/2 avocado (sliced)

pumpkin seeds

pine nuts

extra virgin olive oil

apple cider vinegar

salt Instructions Hard boil eggs first.

While eggs are boiling prepare the salad: Add mixed salad leaves to the bowl, followed by chopped spring onions and sliced avocado.

Drizzle extra virgin olive oil on top, sprinkle with salt and add a dash of apple cider vinegar. Gently mix.

Put the mixed salad on a plate, add sliced eggs on top and sprinkle with pumpkin seeds and pine nuts.

If desired, add feta cheese and serve with rye bread. Notes I don't tend to measure anything when I prepare salads, I just add as much as I think it's needed.