Instructions
Step 1. Place the eggs in a saucepan and cover with water.
Step 2. Bring the water to a gentle boil over medium-high heat.
Step 3. Cook the eggs for 7–8 minutes for a soft center or 10 minutes for a firmer yolk.
Step 4. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
Step 5. Peel the eggs and cut them in half.
Step 6. Wash and dry the lettuce and cherry tomatoes.
Step 7. Slice the avocado and lightly drizzle it with lemon juice to prevent browning.
Step 8. Arrange the lettuce on a serving plate.
Step 9. Place the avocado slices, halved eggs, cheese sticks, and cherry tomatoes neatly on top of the lettuce.
Step 10. Drizzle the olive oil evenly over the salad.
Step 11. Season with salt, black pepper, and paprika.
Step 12. Serve immediately and enjoy.
Storage and Reheating Tips
Store hard-boiled or soft-boiled eggs in an airtight container in the refrigerator for up to 3 days.
Avocado is best sliced just before serving; if storing, sprinkle with lemon juice and cover tightly to minimize browning.
Keep lettuce and tomatoes refrigerated in separate airtight containers for up to 2 days.
Store cheese in the refrigerator and consume within its recommended freshness period.
This salad is best enjoyed fresh and does not require reheating.
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