A very light salad will cheer you up with its brightness and give you a vitamin boost!
Boil the eggs in boiling water for 5 minutes, peel, cut into 4 slices or 4 longitudinal ovals. Wash the lettuce leaves, dry them, tear them into small pieces with your hands. Cut the radish into thin slices. Bulgarian pepper cut into strips. Finely chop a few basil leaves with a knife.
Put salads on a part of the dish in a slide, sprinkle with chopped basil and decorate with whole basil leaves. Fan out the eggs on the rest of the dish. Place radishes and pink chard stalks in a strip between eggs and salads. Put the chopped pepper in the center of the composition.
Dress the salad with balsamic vinegar, oil and salt. Pepper the eggs lightly. Add a strip of radishes and chard stalks with ground paprika. A light and quick salad in a modern serving is ready!