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 eggshell. Chill the egg before adding it to the salad.
Wash and dry all of the vegetables.
Toss the lettuce and spinach together in the bottom on the salad bowl.
Peel the cucumber. Cut it into quarters lengthwise. Then cut it into ½ inch thick pieces. Put the chopped cucumber on top of the salad greens.
Cut the avocado half into ½ inch cubes. Put the avocado on top of the cucumber.
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.
Dress the salad by drizzling the olive oil and lemon juice over the top and finishing with a dash of salt.
The salad (minus the olive oil, lemon juice, and salt dressing) will keep well in the refrigerator for up to 3 days. Just add the dressing when you’re ready to eat the salad or in the morning if it’s being packed to go.
Hard-boiled eggs will keep in the refrigerator for several days. Cook them ahead of time to save time on salad prep.
error: Eats Treats and Parsnips, Inc. owned content