4 leaves of lettuce
1/2 bunch of watercress
1 tomato in large cubes
1 boiled egg
1 cucumber in strips or in cubes
1 grated carrot
Olive oil, vinegar, parsley, lemon and oregano for seasoning.
Method of preparation:
Cook the egg and cut the vegetables, mixing everything and seasoning as you wish. Serve fresh as lunch or dinner entree. If desired, you can add shredded chicken or tuna to consume from dinner.