First, prepare the ingredients for cutting and boiling the eggs, then start boiling the eggs. Boiling eggs successfully is easy, but technique is important. Usually, take the eggs out of the fridge, cover them with cold water, and boil over medium heat. I usually boil them for about 12 minutes. Each egg is about 60 grams, so adjust the cooking time by 1 to 2 minutes depending on your preferred doneness.

When the water reaches a boiling state, as shown in the picture, pour out the hot water, rinse the eggs under tap water two or three times, then soak them in room temperature water for about 5 minutes. This makes peeling the eggshells very easy.

While boiling the eggs, make the lettuce salad. Nowadays, it's easy to find fresh organic hydroponic vegetables at the supermarket, with many varieties available. This time, I bought red and green leaf lettuce, which are small-leaf and very special. Combine them with chopped tomatoes, bell peppers, and boiled eggs for a nutritious and refreshing summer salad.

After chopping the vegetables, make the quick salad dressing. The hardest part today is squeezing the lemon juice. There's a little trick: roll the lemon on a cutting board two or three times to warm it slightly with your hand, then cut it in half and twist a fork in it to extract a lot of juice. Give it a try if you can. Then add the herb salt and coarse black pepper, stirring while pouring in about 2 tablespoons of extra virgin olive oil. Once mixed, you can drizzle it over the salad or, like me, store it in a separate container to enjoy with the salad. It's refreshing, filling, colorful, and packed with nutrients.