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From the series “Floating salad” an exotic salad with avocado and heart of palm salad recipe. Egg gives proteins and avocado potassium.
Egg, Avocado and Heart of Palm Salad
- 1/2 head roman lettuce
- 2 cup cherry tomatoes
- 1 Avocado
- 3 hearts of palm Canned
- 4 boiled eggs
- 3 tbsp Olive oil extra virgin
- 1 tsp salt
- 1/2 Lemon juice
- 1 tsp Original English mustard
- Wash the lettuce, and cut the leaves for the salad
- Cook the eggs to hard boiled, then cut them in small slices. You can use the Colour Changing Egg Timer & the Egg Cutter from my Amazon shop section: Other items
- Cut the cherry tomatoes in half and the heart of palm into rings
- Open the avocado, and cut in slices
- Mix all the ingredients together
- To prepare the vinaigrette dressing, mix the olive oil, juice of half a lemon, salt and 1/2 of tsp of English mustard. If you have an empty jar of English mustard, use it to mix the dressing with the remaining mustard left in the container.