Ingredient – 2 ripe avocados, cubed – 2 large tomatoes, chopped – 1 cucumber, thinly sliced – 4 eggs, hard-boiled and cut into quarter – Fresh herbs like parsley or dill, for topping – Salt and pepper, to taste

For the Dressing – 3 tsp of extra virgin olive oil – 1 tablespoon of white wine vinegar – 1 teaspoon of Dijon mustard – 1 clove of garlic, finely minced – Salt and pepper, to your preference

Direction Step 1: Cook the Egg Place eggs in a watered pot. Heat for 10 minutes. Cool in chilly water, strip, and quarter.

Step 2: Prepare the Veggie Rinse and chop the tomatoes into chunks. Slice the cucumber and cube the avocados. Place all in an enormous blending bowl.

Step 3: Whip Up the Dressing In a small bowl, combine olive oil, white wine vinegar, Dijon mustard, and minced garlic. Whisk together until smooth, seasoning with salt and pepper.

Step 4: Assemble the Salad Add the quartered eggs to the bowl with the vegetables. Pour the dressing over the serving of mixed greens and delicately throw to uniformly cover everything. Take care to keep the avocado pieces intact.

Step 5: Garnish and Serve Sprinkle with chopped fresh herbs, add a pinch more of salt and pepper if desired, and serve. This salad can be enjoyed immediately or chilled briefly to deepen the flavors.

Step 6: Savor Your Avocado Salad with Tomato, Eggs, and Cucumber is ready to eat! This dish is perfect for a nutritious lunch or as a side at dinner.

It’s a deliciously balanced meal that’s both filling and refreshing. Enjoy making and eating this beautiful, healthy salad!