Avocado and blood orange salad vegetarian

Preparation – 10 minutes

Fill a small saucepan with water and place the eggs in it. Bring to a boil and cook the eggs over a high heat for 7 minutes. Once the cooking time is up, stop the cooking process by immediately submerging the eggs in cold, running water. This will make the eggs much easier to peel.

Squeeze the juice from 1 of the blood oranges into a small bowl and season with salt and pepper. Whisk in the olive oil to make a dressing.

Peel the red onion and slice it into half moons. Slice off the ends of a blood orange and cut off the peel. Coarsely chop a handful of pistachios. Cut the crusts off the slices of bread slices, then cut the bread into small cubes to make croutons.

Heat a splash of olive oil in a frying pan and add the cubes of bread. Fry until crispy and golden brown, then season with salt and pepper.

Finishing the avocado and blood orange salad – 5 minutes

Divide the salad leaves between 2 plates. Cut a blood orange into thin slices and share them between the plates, along with the red onion rings, pistachios, croutons and 1 (halved) egg per plate.

Cut open pen the avocado and cut the flesh into pieces. Finish the avocado and blood orange salad by pouring over the citrus dressing. Enjoy your meal!