Avocado salad
Instructions
Wash the lettuce and watercress, tough stems removed, put well and put them in a salad bowl.
Dip the egg into boiling water and cook for four minutes.
Cut the egg-CAP and drop the egg yolk in a bowl, add two tablespoons of lemon juice, olive oil, salt and pepper and beat with a wooden spoon.
Fine chop the egg and add to other ingredients.
Drizzle with the sauce and finish guarnendola salad with slices of avocado.
Ingredients and dosing for 4 persons
- 1 head of lettuce salad
- 4 tufts of watercress
- 1 avocado
- 1 egg
- 1/2 lemon
- 1 tablespoon of mustard powder
- Olive oil
- Salt
- Pepper