Avocado salad with egg, potatoes and turmeric

The quick and easy version: Boil eggs and potatoes, let cool and chop. Add chopped avocado, green lettuce, cucumber, and onion of any kind. Add some turmeric powder and any other spice of your liking. Eat.

The HiFi Version: High in nutrients and with excellent gourmet value.

What you need for approximately four portions:

1 avocado

5-6 potatoes

2-3 eggs

1/2 cucumber

1 apple

1 green pepper


1-2 red onions

Rucola salad (rocket salad, arugula, Eruca sativa)

Napa cabbage (Brassica rapa)

Lollo rosso (red-leaf lettuce)

Baby spinach

Spring onion greens

Turmeric powder

Himalayan salt (or Himalania if you prefer a low-sodium variation)

Extra virgin olive oil.

Use kitchen scissors to cut the rucola and the onion greens.

Using an egg slicer, slice the egg first one way and then the other way.

Powder the egg pieces with turmeric.

Use the egg slicer also for the boiled potatoes. Keep the skin, pour on some olive oil and sprinkle salt.

Now chop the rest of the vegetables, mix everything, and enjoy!

No tossing
There will be some left overs that can be used for a superb breakfast. Use your imagination or wait for the next post.



The non-eatable left overs are not to be tossed in the bin. 










The egg shell crumble can be put directly into the garden or in any pot soil. 

The red onion peel is lovely for colouring your breakfast eggs: Just add the peel into the boiling water together with your eggs. If you want to make egg-art you can put strings of cloth around the eggs. They'll come out decorated.

The rest of the non-eatable left overs can be put into the compost, including the avocado seed, which might surprise you one day. 

Do not give the avocado seed to your pet, it is poisonous to cats and dogs. If you don't have a compost of your own, find out your nearest collection spot for green recycling.