Fresh Spring Salad with Avocado, Bell Pepper, Soft Eggs & Crispy Herbed Soldiers

Enjoy this vibrant spring salad as a refreshing side for four or a satisfying light lunch, straight from Oil & Vinegar's expert kitchen.

Ingredients
Side dish for 4 people

• 80 g lamb's lettuce
• 1 avocado
• 1 yellow bell pepper
• 2 spring onions
• Flower Art (Flavor your Dressing set)
• 4 eggs

Dressing ingredients

• 2 tbsp Arbequina Olive Oil
• 2 tbsp Marc de Champagne Vinegar
• 2 tsp Olive Mayonnaise
• 1 tsp French Herbs (Flavor your Dressing set)

Soldiers (bread strips) ingredients

• 150 g bread (a few slices)
• 1 tsp French Herbs (Flavor your Dressing set)
• 2 tbsp Bake &Roast
• Olive oil

The Flavor your Dressing set is available at Oil &Vinegar.

Preparation
Preheat the oven to 200ºC. Slice the bread into thin strips and place in an oven dish. Drizzle with Bake &Fry Olive Oil, sprinkle with French Herbs, and toss to coat evenly. Bake for 20 minutes, turning halfway, until golden and crispy on all sides. Serve alongside the salad for dipping into the creamy eggs.

Soft-boil the eggs for 7 minutes to keep the yolks creamy, then halve them. Slice the avocado and bell pepper into thin strips, and finely chop the spring onions into rings. Layer the lamb's lettuce in a bowl with the avocado, bell pepper, eggs, and spring onions. Whisk together the dressing ingredients and drizzle over the salad. Garnish with Flower Art and pair with the herbed soldiers.

Variation Tips
Try poached eggs instead of boiled, or swap for buffalo mozzarella. Use Honey Thyme Dressing in place of mayonnaise. Cube the soldiers for homemade croutons.

Recipe and image: Oil &Vinegar