Instructions
Step 1. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat.
Step 2. Once boiling, cover the pan, remove from the heat, and let the eggs sit for 10 to 12 minutes.
Step 3. Transfer the eggs to an ice bath and allow them to cool completely before peeling.
Step 4. Peel the eggs and slice them in half lengthwise.
Step 5. Wash and dry the lettuce leaves, then arrange them on a serving plate.
Step 6. Slice the tomatoes and cucumber into even rounds.
Step 7. Dice the avocado into bite-sized cubes.
Step 8. Arrange the sliced tomatoes, cucumber, halved eggs, and avocado over the lettuce.
Step 9. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Step 10. Drizzle the dressing evenly over the salad.
Step 11. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover eggs, vegetables, and avocado in separate airtight containers in the refrigerator for up to 2 days.
To prevent browning, toss the avocado with a little extra lemon juice before storing.
Keep the dressing separate until ready to serve.
This salad is best enjoyed fresh and does not require reheating.
Do not freeze, as the fresh vegetables and eggs may lose their texture after thawing.
Continue on the next page