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  • Salad with avocado and egg

Recept time 30 min.
Recept time 4
Recept time Oven
Recept time Frying pan
Recept time Saucepan

Regardless of whether it is raining or the sun is shining, this salad is guaranteed to give you a sense of warm summer days. This is one of our favourite salads and it is made in no time at all. The creamy and nutty flavour of avocado combines perfectly well with the other ingredients.


  • 2 EAT ME avocados
  • 1 bell pepper
  • 2 apples
  • 1 red onion
  • 4 eggs
  • 150 g mixed lettuce
  • 2 pieces of chicken fillet
  • 2 tsp. chicken seasoning
  • 2 tbsp. olive oil
  • salt & pepper
  • dressing of your choice

Let's get to work

  1. Preheat the oven to 160 °C.
  2. Sprinkle the chicken fillets with the chicken seasoning.
  3. Heat the olive oil and fry the chicken breasts on both sides. Continue to cook the chicken fillets in
  4. the oven for about 20 minutes.
  5. Boil the eggs for 8 minutes.
  6. Cut the bell pepper and apples into pieces.
  7. Cut the avocado all the way around, going as deep as the stone. Twist until you can pull the 2 halves apart. Remove the stone, scoop out the flesh and slice thinly.
  8. Cut the chicken fillet into large-sized pieces.
  9. Peel the eggs and cut into segments.
  10. Mix all the sliced ingredients with the mixed lettuce and serve on a large dish.
  11. Drizzle the salad with a dressing of your choice.

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