Ingredients:
12 leaves cos lettuce, preferably from the heart
2 avocados, peeled and diced
4 plum tomatoes, dices
40 g alfalfa sprouts
3 eggs, hardboiled roughly chopped
6 tablespoons mayonnaise
3 tablespoons water
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill (optional)
salt & freshly ground black pepper
Directions:
Arrange the salad leaves on a large platter with the edges facing up so that they look like boats.
Combine the avocados, tomatoes, and sprouts in a bowl, then fill each of the salad leaves with this mixture.
Sprinkle each one with some chopped egg.
Whisk all the salad dressing ingredients together in a small bowl.
Check and adjust the seasoning to taste, then spoon over salad and serve at once.
Servings: 6
Time preparation: 20 min.
Time total: 27 min.