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.
Wash and dry all of the vegetables.
Place 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.
Cut the golden berries in half. Arrange them on top of the salad.
Finishing the salad with a dash of salt.
Recipe Notes
Notes:
The salad will keep well in the refrigerator for up to 2 days.
Hard boiled eggs will keep in the refrigerator for several days. Cook them ahead of time to save time on salad prep.