Avocado & Egg Sandwich Salad

Ingredients

• 1 large avocado, ready-to-eat
• 1 egg
• 1 tomato
• ½ red onion
• a handful of fresh parsley
• 1 tsp extra virgin olive oil
• 1 tbsp lemon juice
• a pinch of salt
• a pinch of black pepper

Suggestion for serving

• 2 slices of bread
• 2 tbsp soft cheese
• a pinch of black cumin seeds

Method

Bring all the ingredients over to the tabletop.

Start by chopping a tomato and half of a peeled red onion into small cubes.

To prepare the avocado, cut it in half lengthwise and twist the halves apart. Discard the pit, then gently scoop out the flesh with a spoon.

Bring a pot of water to a boil, then gently lower an egg into it. Hard boil for 10 minutes, then transfer the egg to an ice bath to cool it down. Once cool, peel and cut the egg in half lengthwise.

Place all ingredients into a bowl.

Gently mash all the ingredients with a fork, starting with avocado and egg and combine with the rest creating a chunky texture.

Chop a handful of fresh parsley to add flavour to the dish.

Squeeze in a vibrant tablespoon of fresh lemon juice and drizzle with a teaspoon of golden olive oil. Mix all together.

Once everything’s well combined, take a bite and adjust the seasoning with salt and pepper for a perfectly balanced flavour.

Voila! Your sandwich salad is complete and ready to be piled high on your favourite bread.

Serving suggestion

Kickstart your day with this wholesome breakfast! Choose your favourite slices of bread and pop them in the toaster for a warm base. While they’re getting golden, whip up a spoonful of soft cheese onto each piece. Then, pile on a luscious avocado and egg salad that you just made. For a flavour boost, sprinkle a touch of black cumin seeds on top. Now, savour the goodness of your nutritious creation! Don’t worry about leftovers, just store the remaining salad in the fridge for an easy grab-and-go snack or another satisfying meal later.

I used sourdough bread.