Summary

Ingredients

For the salad:

• 1 avocado (s)
• 1 bell pepper (s), green
• 3 egg (s)
• 0.5 ½ cucumber (s)
• 0.5 ½ bunch chives
• 1 tablespoon nuts, mixed your choice

For the dressing:

• olive oil
• 1 tablespoon balsamic vinegar, dark or balsamic cream
• 0.5 ½ lime (s), juice it
• 1 tablespoon orange juice
• Sea salt and pepper, freshly ground

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Instructions

1. Boil the eggs in a saucepan for approx. 5 - 6 minutes, depending on their size, then peel them. Halve the avocado lengthways, remove the stone. Now cut into the meat lengthways and crossways with a sharp knife so that small cubes are formed. Now remove the cubes with a tablespoon along the bowl and place in a bowl. Wash the bell pepper and the cucumber and cut into pieces approx. 1 cm in size. Wash and dry the chives and cut into small rolls. Roughly chop the nuts.
2. Put all the ingredients in a bowl. Season with olive oil, balsamic vinegar, lime juice, orange juice, salt and pepper and let it steep for about 10 minutes.
3. Flatbread or fresh baguette tastes good with it, but then the salad is no longer low carb.