Avocado, Egg, and Cherry Tomato Salad with Lemon-Mustard Dressing

In a small saucepan, bring the 300 ml Water to a boil, gently lower in the 1 piece Eggs size M, and cook for 8 minutes.

Transfer the boiled eggs to an ice-cold water bath to cool completely, then peel and slice them into quarters.

Slice the 100 gr Cherry Tomatoes in half and cut the 25 gr Red Onions into thin crescents, transferring them into a wide salad bowl.

Peel and stone the ¹/₂ piece Avocado, cut the flesh into cubes, and toss with ¹/₄ tbsp Lemon Juice to prevent discoloration.

Add the avocado cubes to the salad bowl and carefully arrange the quartered eggs on top.

In a separate small bowl, whisk together the 1 ¹/₄ tbsp Olive oil extra virgin, ¹/₂ tbsp Lemon Juice, 1 tsp Dijon Mustard, ¹/₄ tbsp Honey, ¹/₄ tsp Sea Salt, and ¹/₂ tsp Black Pepper - Coarsely Ground until smoothly emulsified.

Drizzle the prepared dressing evenly over the entire salad.

Finely chop the 3 gr Parsley and 5 gr Chili peppers, scatter them over the dressed salad, and serve immediately.