- Half large avocado
- 2 eggs
- Salad Bag (washed & ready to use)
- 1 cucumber
- 200g cherry tomatoes
- Handful of shaved almonds
- Handful of sunflower seeds
- For seasoning: 2 tbsp olive oil, half a lemon squeeze, 1 tsp salt, 1 tsp pepper, 1 tsp dates syrup (silan) or honey.
Place 2 eggs in a small sauce pan and cover with boiling water. Place on the hob on medium heat until the water are sizzling hot, then take off the heat and cover with a lid for exactly 6 minutes (for medium soft eggs).
Roughly chop the cucumber, tomatoes and avocado.
Toss salad bag in a bowl with tomatoes, cucumber, avocado, olive oil, lemon, salt. pepper and silan/honey.
Top with boiled eggs, sunflower seeds and shaved almonds.
Make them the night before and pack in a meal-prep container so you can simply grab it and go in the morning (If not served immediately, I would recommend storing the seasoning in a jar to avoid soggy salad).