- egg - 1 piece
- Salt and ground pepper - - To taste
- green beans - 60 Grams
- lemon juice - 2 Art. spoons
- olive oil - 1 st. a spoon
- granular mustard - 1 teaspoon
- Avocado - 1/4 Pieces
- spinach - 30 Grams
- salad frize - 60 Grams
- Cherry Tomatoes - 1/4 Cups
- pecans - 2 items. spoons
Place the egg in a saucepan, pour cold water over it. Bring to a boil, cover and remove from heat. Allow to stand for 12 minutes, then put under cold water. Peel the egg and cut into 4 pieces. In the same saucepan bring the salted water to a boil. Add the green beans and cook until done, from 3 to 5 minutes. Immediately place the beans under cold water. In a small bowl, beat the lemon juice, butter and mustard, season with salt and pepper. Store the sauce in a small, sealed container. Immediately before serving, cut the avocado and mix with beans, eggs, salad, nuts, tomatoes and sauce.
Servings: 1