Avocado salad for four days with limited food waste

I've gone through all the cupboards in my kitchen. 

It was a painful experience.

It's astonishing how food items pile up and go bad before one knows it. I only disposed of really very old stuff, as one shouldn't take "best before" dates too seriously. 

The "use by" and "best before" dates are referring to quality of the product such as taste, colour or consistence. 

The dates do not refer to safety. 

But despite applying this wisdom, this is how it all looked like:

Of course the waste ended up in the bio gas plant, but still the energy used to produce and ship these items is of a completely different magnitude than what can be regained.

After this kitchen Catharsis I made rules for myself: 

1. Buy only what you use

2. Use all you buy.

Sounds easy? We shall see.

Here is a simplified version of avocado salad that makes sure there will be no leftovers

4 eggs

2 avocados

4 small onions

1 cucumber, 1-2 bell peppers or other crunchy vegetable

1 lettuce head (green, red, any kind) or one chinese (napa) cabbage

Boil all 4 eggs, and put 3 of them after cooling in the fridge, use one each day.

Use 1/2 of an avocado (refrigerate the other half for the next day) -scoop the flesh out with a spoon and keep the skin if you have kids (ideas on how to amuse your children to follow).

Peel and cut one onion. 

Smash the avocado with a fork, add the onion cuts and some salt and pepper.

Add sliced cucumber/bell pepper and lettuce, top with sliced egg. Add turmeric powder.

Mix & Enjoy - and repeat for four days in a row.