27 May Avocado and Radish Salad
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
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- 1 egg large
- 1 1/2 cups chopped butter lettuce
- 1/2 avocado
- 2 radishes
- Dash Himalayan salt
Ingredients
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- To hard boil the egg, place the egg in a pot with water so that the water is 1 inch over the egg. Set a timer for 20 minutes. Heat to water on high until it boils. Then, turn the heat down to medium-high. When the timer rings, run the egg under cold water for 1 minute. Then remove the egg shell. Chill the egg before adding it to the salad.
- Put the lettuce in the bottom of the salad bowl.
- Cut the avocado half into ½ inch cubes. Put the avocado on top of the lettuce.
- Cut the egg into four pieces lengthwise. Holding the pieces together, turn the egg 90°, and cut it again into four pieces. Put the diced egg on top of the avocado.
- Finely dice the radishes. Put them on top of the egg.
- Finish with a dash of salt.
Notes:
The salad will keep well in the refrigerator for up to 3 days.
Hard boiled eggs will keep in the refrigerator for several days. Cook them ahead of time to save time on salad prep.