Avocado salad

Ingredients for 6 servings:

• 2 avocados
• 5 eggs, hard-boiled
• 1 bunch of chives, finely chopped
• ½ lemon(s), juice
• salt and pepper
• 3 pickled gherkins (salted and dill gherkins)
• 1 tbsp, heaped mayonnaise
• 2 heads of romaine lettuce, divided into leaves
• 1 cucumber(s), sliced
• 4 tomatoes, sliced
• 10 olives, black ones with stones, they taste better
• 1 tbsp vinegar
• 3 tbsp olive oil
• 3 half bell peppers, colored, cut into fine strips
• 10 g coriander leaves, fresh, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and tasty

Scoop the avocado flesh out of the skin, place it in a bowl, and drizzle with lemon juice to prevent it from turning black. Add a little salt and pepper and mash well with a fork. Peel the eggs, dice them with an egg slicer, and add them. Add the chives. Finely dice the pickled cucumbers and add them. Add the mayonnaise and mix everything well. Taste and adjust the seasoning: add more lemon juice, salt, or pepper if necessary. In a bowl, make a dressing from olive oil, vinegar, 2 tablespoons of water, salt, and pepper. Quickly toss the lettuce leaves in it and arrange on a serving plate. Arrange the avocado salad on top. Arrange fresh tomato slices, fresh cucumber slices, fresh bell pepper strips, and black olives around the salad. Drizzle with the rest of the salad dressing and garnish the salad with fresh cilantro leaves. Serve with fresh brown bread. Don’t save anything for the next day, as the avocado will turn black and become inedible.