● 1 Whole Medium size avocado
● 1 medium size cucumber
● 2 medium size carrots (sliced julienne style)
● Asparagus
● 2 Hard Boiled eggs
● ½ cup sweet onions
● 2 TBPS Olive oil


  1. In the pan put the olive oil and sauté the onions.
  2. In a separate pan sauté the carrots until cooked (I prefer to cook mine andante).
  3. In another pan sauté the asparagus until cooked.
  4. Slice the avocado and slice the cucumber.
  5. Put 2 or 3 eggs in boiling water and boil for 6 to 8 minutes.
  6. Cool under cold water and peel right away.
  7. Arrange all the vegetables artistically on a plate or platter and serve.