Salad with avocado, poached egg and pine nuts

1. Peel the onion, cut into large half rings, pour 1 tbsp. l. vinegar and leave to marinate for 10 minutes.

2. Prepare dressing by mixing mustard, olive oil and lemon juice.

3. Cut the avocado in half, remove the bone, peel the skin and cut the flesh into thin strips.

4. Put the lettuce leaves on a large dish, spread the chopped avocado on top.

5. Lightly squeeze the onion from the vinegar, put it on a salad mix, pour mustard dressing, sprinkle with pine nuts, add a few chopped mint leaves.

6. Break the egg into a cup. Pour the remaining vinegar into a small amount of boiling water, use a whisk to create a funnel in the water and pour the egg into it. Reduce the heat to low and cook the egg for 1-2 minutes, then remove with a slotted spoon and place on top of the salad.

7. Decorate the salad with red caviar, sprinkle with the remaining mint.

Onions can be scalded with boiling water to make the taste less harsh. If the avocado is very large and ripe, it is more convenient not to peel it, but to take out the pulp with a teaspoon. Use vinegar instead of lemon juice for dressing.