Iceberg lettuce with cucumber, ham, cheese and egg in yogurt-garlic dressing

Ingredients for 4 servings:

• ½ head of iceberg lettuce
• ½ cucumber(s)
• 2 eggs, soft-boiled
• 2 slices of cooked ham
• 2 slices of Edam cheese
• 1 bunch of chives
• 4 tbsp natural yogurt
• 1 large garlic clove(s)
• 2 tbsp lemon juice
• 1 tbsp agave syrup
• 1 pinch of herbal salt
• 1 pinch of pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

Clean the lettuce, wash it thoroughly, and tear it into bite-sized pieces. Peel the cucumber, if necessary, and slice it. Cut the ham and cheese into thin strips. Wash the chives and finely chop them with scissors. Boil the eggs until soft-boiled and peel them. Mix the lettuce and cucumber in a bowl. For the salad dressing, mix the yogurt with the crushed garlic, lemon juice, agave syrup, herb salt, and pepper. Season to taste. Sprinkle the chives over the salad. Pour the salad dressing over the salad and mix well. Finally, add the ham, cheese, and quartered eggs.