Egg and Avocado Salad

So simple! So scrumptious!

Ingredients:

• 1/2 iceberg lettuce
• 1/2 a cucumber
• 1 avocado
• 4 eggs
• 2 tablespoons pumpkin seeds
• 1 tablespoon sunflower seeds

For the dressing:

• juice of 1 lemon
• 1 tablespoon raw honey
• 1 teaspoon mustard

Preparation:

1. Boil the eggs in salty water.
2. Wash and finely shred the lettuce. Peel and quarter the cucumber and avocado.
3. Bring a small pan to the heat, add a tiny amount of ghee butter and pour the pumpkin and sunflower seeds into the pan. Toast the seeds stirring or shaking the pan frequently to prevent the seeds from burning.
4. In a separate bowl, mix all the dressing ingredients until the consistency is runny and smooth.
5. Put the lettuce, cucumber, avocado and seeds in a large bowl and toss evenly. Drizzle over the dressing sauce.
6. You can either chop the eggs and toss them in, or divide the salad between two plates and pop two quartered eggs on top of each serving.
7. Serve and enjoy :)