Avocado Salad

Preparation:

Preparation: Wash the lettuce and watercress, remove the tough stems, drain them well and put them in a salad bowl. Dip the egg in boiling water and cook for four minutes. Cut off the egg cap and drop the yolk into a cup, add two tablespoons of lemon juice, the oil, salt, pepper and beat everything together with a wooden spoon. Finely chop the egg white and add it to the other ingredients. Dress the salad with this sauce and finish by garnishing it with the avocado slices.