Ham, Avocado, and Bell Pepper Salad
Avocado and olive oil provide monounsaturated fats, while eggs and ham add complete protein and choline. Crisp vegetables, creamy avocado, and the wine-vinegar dressing create contrasting textures and a fresh flavor. Serve the salad chilled so the dressing coats the vegetables evenly.
Boil eggs (150 g) until hard-cooked, cool them, peel them, and chop them finely. For the dressing, combine the chopped eggs with onion (100 g), olive oil (90 g), wine vinegar (45 g), table salt (2 g), and black pepper (1 g).
Cut ham (240 g) and avocado (450 g) into thin strips. Cut cucumber (150 g), tomato (100 g), and bell pepper (240 g) into rounds and rings.
Arrange the ham and avocado on a platter, with the cucumber, tomato, and bell pepper around them. Pour the dressing over the salad.
Garnish with parsley (20 g) and lemon wedges (80 g), then serve chilled.
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