Mango and egg salad

Place 3 eggs in a pot of water, bring to a boil, and cook for 9 minutes until hard-boiled.

Transfer the eggs to an ice bath, then peel and slice them into rounds.

Peel 1 mango and cut the flesh away from the pit into medium-sized cubes.

Wash and slice 2 tomatoes into rounds, slice 1 cucumber into rounds, and thinly slice 0,5 red onion into rings.

Wash 100 g lettuce leaves and pat them dry with a towel.

Arrange the lettuce leaves in a large bowl to create a bed for the other ingredients.

Distribute the tomato slices, cucumber rounds, and mango cubes evenly over the lettuce.

Place the egg slices and red onion rings on top of the salad.

Whisk together 30 ml olive oil, 15 ml lemon juice, 2 ml salt, and 1 ml black pepper in a small jar.

Drizzle the dressing over the salad and garnish with 5 ml mint leaves before serving.