Avocado Tomato Salad and Avocado Sandwiches

Ingredients

• 2 Avocados
• 1 Bell pepper
• 1 Cucumber
• 150-200 g Cherry tomatoes
• 100 g Canned corn
• 220 g Sunflower oil
• 100 ml Milk
• 2 tablespoons Bavarian mustard
• 2 tablespoons Agave syrup
• 2 Garlic cloves
• 1/2 Lemon juice
• 4 Eggs
• 1 tablespoon Apple cider vinegar
• Mayonnaise (3-4 tablespoons)
• 1 Baguette
• Olive oil
• Salt
• Black pepper

Method

1. Peel and chop the avocados.
2. Put the avocado, bell pepper, cucumber, cherry tomatoes, canned corn, sunflower oil, milk, Bavarian mustard, agave syrup, garlic cloves, and lemon juice into a blender and blend everything well.
3. Cook the eggs, peel them, and chop them.
4. Place the eggs and the prepared sauce (with apple cider vinegar, salt, pepper, lemon juice, mayonnaise) in a bowl and mix everything well.
5. Taste the salad and add more lemon juice if needed.
6. For the sandwiches: Peel and chop one avocado, slice the eggs, cut the baguette into slices, and bake for 5 minutes at 200°C (400°F) in the oven until crispy.
7. Spread the bread slices with mayonnaise, add avocado, eggs, chives, salt, and pepper.
8. Serve the sandwiches along with the avocado tomato salad.