Ingredients

• 2 eggs
• 1 ripe avocado
• 2-3 cucumbers
• fine salad leaves, such as butter lettuce or chicory or small leaves of regular lettuce
• basil
• black olives
• lemon juice
• sea salt and freshly ground black pepper

Sauce:

• 2 teaspoons mayonnaise
• 2 teaspoons olive oil
• 1 and 1/2 teaspoons mustard
• 1 and 1/2 teaspoons maple syrup or honey

Preparation

1. Cook eggs: pour warm water into a pot, place eggs, cover and bring to a boil. Cook for 5 minutes from when the water boils. Cool eggs in cold water, crack the shell and after soaking in water, peel.
2. Cut eggs into quarters, season with salt and freshly ground pepper. Prepare sauce by mixing ingredients in a bowl.
3. Peel avocado, cut in half, remove the pit. Cut flesh into pieces, drizzle with a teaspoon of lemon juice, season with salt and pepper.
4. Wash cucumbers, peel leaving skin in some places. Cut into thin slices, sprinkle with salt and drizzle with a teaspoon of lemon juice. Mix avocado and cucumber with half the sauce.
5. Arrange lettuce mixed with basil on serving plates. Add cucumbers and avocado, arrange eggs, drizzle with remaining sauce and sprinkle with slices of black olives.