It is no secret that I am not a gourmet chef. I get comfortable with making certain things, and then just make them over and over again. This salad is one of the things I make ALL the time for lunch. The ingredients are super healthy and filling, and everything is so good for you. The eggs provide a good amount of protein to keep me full all day long. Now that I am dairy-free, I skip the mozzarella, but it still tastes so good. A little tip to make it even quicker and easier: I keep hard-boiled eggs in my fridge at all times as a snack for me or the kids—or to add to this salad! I love eating them after a workout, too.
Photography by Ivan Solis for Kourtney Kardashian
2 hard-boiled eggs (quartered)
½ avocado (sliced)
1 hothouse tomato
2 fresh mozzarella balls
Start by placing the eggs in a pot with cold water, and cover.
Bring the pot to a boil over medium-high heat, and again cover.
Remove from heat and set aside for 8 to 10 minutes. Drain, cool in ice water and peel.
Slice the avocado as thinly as you can.
Chop the tomato and put aside.
Slice mozzarella balls into quarters, you can chop into cubes too.
Once the eggs have cooled, quarter them and put into bowl, adding in the avocado, tomato and mozzarella.
Drizzle olive oil and add a dash of salt and pepper.
Mix thoroughly and enjoy.