Cooking Corner

Egg, potato and avocado salad

Ingredients 

3 eggs 

1 cup baby potatoes

1 cup baby tomatoes

1 small loose leaf lettuce 

1 large avocado 

3 large cubes cheese

3 tbs chopped garden herbs

Vinaigrette  

3 tbsp olive oil

Juice of 1 small lemon

1 tsp salt 

black pepper 

Method

Simmer eggs for 8 minutes then remove and cover in cold water.

 Bring pan of salted water to boil then simmer scrubbed potatoes for 12 – 14 minutes (test that they are cooked) 

Cut baby tomatoes in half 

Cut avocado into neat pieces

Tear any large lettuce leaves 

Arrange on a salad plate and break the cheese and sprinkle cheese and herbs on top 

Mix dressing ingredients together and pour over the salad

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