Avocado salad with egg

Ingredients for 2 servings:

• 1 avocado(s)
• 1 bell pepper(s), green
• 3 eggs
• ½ cucumber(s)
• ½ bunch chives
• 1 tbsp mixed nuts of your choice
• olive oil
• 1 tbsp balsamic vinegar, dark or balsamic cream
• ½ lime(s), juice
• 1 tbsp orange juice
• Sea salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

Low-carb

Boil the eggs in a saucepan for about 5-6 minutes, depending on their size, then peel them. Halve the avocado lengthwise and remove the pit. Now use a sharp knife to score the flesh lengthwise and crosswise to create small cubes. Use a tablespoon to scoop out the cubes along the skin and place them in a bowl. Wash the bell pepper and cucumber and cut into pieces about 1 cm in size. Wash the chives, dry them, and cut them into small rolls. Roughly chop the nuts. Place all ingredients in a bowl. Season with olive oil, balsamic vinegar, lime juice, orange juice, salt, and pepper, and let it sit for about 10 minutes. Serve with flatbread or fresh baguette, but then the salad is no longer low-carb.