Recipe for spring salad with avocado and bell pepper

Serve this salad as a side dish, or make it into a lunch salad.

Ingredients
Side dish for 4 people

• 80 g lamb's lettuce
• 1 avocado
• 1 yellow bell pepper
• 2 spring onions
• Flower Art (Flavor your Dressing set)
• 4 eggs

Ingredients dressing

• 2 tbsp Arbequina Olive Oil
• 2 tbsp Marc de Champagne Vinegar
• 2 tsp Olive Mayonnaise
• 1 tsp French Herbs (Flavor your Dressing set)

Ingredients soldiers (bread strips)

• 150 g bread (a few slices)
• 1 tsp French Herbs (Flavor your Dressing set)
• 2 tbsp Bake &Roast
• Olive oil

The Flavor your dressing set is for sale at Oil &Vinegar.

Preparation of the salad
Preheat the oven to 200ºC. Cut the bread into thin strips, place in an oven dish, drizzle with Baking &Frying Olive Oil and sprinkle with the French Herbs. Toss them well and put the dish in the oven for 20 minutes. Turn them again halfway through so that the soldiers are nicely browned and crispy on all sides. Serve with the salad to dip in the egg.

Boil the eggs half hard for 7 minutes, so that the yolk is still a bit creamy. Cut in half.
Cut the avocado and bell pepper into thin strips and the spring onion into thin rings. Make a bowl with the lamb's lettuce, avocado, bell pepper, egg and spring onion. Mix the dressing and drizzle it over the salad. Garnish with the Flower Art and serve with the soldiers.

Variation Tips
Serve with poached eggs instead of boiled eggs. Or substitute the egg for buffalo mozzarella. Substitute the mayonnaise for Honey Thyme Dressing. Cut the soldiers into cubes for croutons.

Recipe and image:Oil &Vinegar