• Rosie Weston

Avocado and boiled egg salad

This is one of 3 recipes that has been designed to be a quick, healthy nutritious lunch that you can make at work. If you've got a busy job and you don't have much time to prepare food this recipe is for you. I designed the recipe so that it could be made on a lunch break with utensils you would usually find at work (if you work in an office etc). The ingredients can either be brought from home or bought from a local supermarket. You could prepare the chicken breast or rice in advance or use shop brought versions.


1 Ripe avocado 1/3 Cucumber

Handful of salad leaves

Handful baby tomatoes

1 tbsp yogurt 1 Spring Onion

1 tsp wholegrain mustard

2 boiled eggs

1/2 lemon juice


1. Start by preparring the egg and avocado mix. This will make enough for 2 days depending on how hungry you are! 2. In a small bowl mash the avocado with the back of a fork, squeeze in the juice of half a lemon, add a tablespoon of yogurt and a teaspoon of wholegrain mustard and stir to combine.

3. Grab the boiled eggs and chop up, mix in with the avocado.

4. On a plate or bowl arrange a big handful of salad leaves, the chopped tomatoes, cucumber and spring onions.

5. Add the avocado and egg mixture.

6. Tip: the avocado egg mix tastes great on toast!