Egg, Cheese and Avocado Salad

Ingredients

• Egg2 count (110 g)
• Avocado1/2 count (120 g)
• Cheese2 slice (50 g)
• Red Cabbage1/2 cup (45 g)
• Lettuce1 cup (35 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cook for some minutes, peel and slice.

2. 2

   Step 2

   In the meantime, peel and dice the avocado.

3. 3

   Step 3

   Cut the lettuce and red cabbage into strips. Cut the cheese.

4. 4

   Step 4

   Mix the egg with the avocado, cabbage, cheese and lettuce on a plate.

5. 5

   Step 5

   Season with olive oil, lemon juice and add salt and pepper to taste.

6. 6

   Step 6

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Cheese and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.