Egg, potato and avocado salad
Ingredients
3 eggs
1 cup baby potatoes
1 cup baby tomatoes
1 small loose leaf lettuce
1 large avocado
3 large cubes cheese
3 tbs chopped garden herbs
Vinaigrette
3 tbsp olive oil
Juice of 1 small lemon
1 tsp salt
black pepper
Method
Simmer eggs for 8 minutes then remove and cover in cold water.
Bring pan of salted water to boil then simmer scrubbed potatoes for 12 – 14 minutes (test that they are cooked)
Cut baby tomatoes in half
Cut avocado into neat pieces
Tear any large lettuce leaves
Arrange on a salad plate and break the cheese and sprinkle cheese and herbs on top
Mix dressing ingredients together and pour over the salad
