Ingredients
Serves 4-6Salad
175g mixed salad leaves.
2 large hard boiled eggs.
¼ cup chopped black olives.
1 can (390g) artichoke hearts
1 avocado
Dressing
½ juice from a large lemon
2 tablespoons of olive oil
Pinch of salt
Method
Cut the avocado in half, remove the stone and skin and cut into thick slices.
Wash the canned artichoke hearts under cold running water and cut in quarters.
Peel the hard boiled eggs, cut in half, and then again into thirds.
In a large bowl combine salad leaves, chopped olives, artichoke hearts, avocado and hard boiled eggs.
Drizzle dressing over salad and mix well, trying not to break up the eggs.