Avocado salad with egg and cheese

Serves 2-3 people | Prepared in 30 mins | Difficulty: Easy

Indulge in a delightful, refreshing salad bursting with flavors and textures that will tantalize your taste buds. Crisp iceberg lettuce forms the perfect base, complemented by creamy slices of ripe avocado and the rich, savory notes of feta or cheddar cheese. Slices of perfectly boiled eggs add a hearty touch, while a simple yet zesty dressing of olive oil and lemon juice brings everything together.

Finished with a sprinkle of salt and pepper, this quick and nutritious salad is the ideal choice for a satisfying lunch or a light dinner.

Ingredients

• 1 head of lettuce (e.g., romaine or iceberg lettuce)
• 1 avocado
• 100 g (1 cup) cheese (e.g., feta or cheddar)
• 2 boiled eggs
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Preparation

1. Boil the eggs until hard (about 10 minutes of boiling), then cool and slice them.

2. Wash and dry the lettuce, then tear it into smaller pieces.

3. Peel and slice the avocado.

4. Cut the cheese into cubes or slices.

5. In a bowl, mix the lettuce, avocado, cheese, and eggs.

6. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.

7. Mix thoroughly, then serve.

This salad is quick to prepare and a nutritious dish, ideal for lunch or dinner.