Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• Fresh cilantro (coriander) leaves, chopped
• Juice of 1 lime or lemon
• Salt and black pepper to taste

Veggie Omelet Ingredients:

• 4 large eggs
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2 tbsp chopped fresh coriander leaves
• Salt and black pepper to taste
• 2 tbsp ghee

Instructions:
For Avocado Salad:

• In a large mixing bowl, combine diced avocados, cucumber, onion, tomato, and chopped cilantro.
• Squeeze the lime or lemon juice over the salad and gently toss everything together.
• Season the salad with salt and black pepper according to your taste.
• Cover the bowl with plastic wrap or a lid and refrigerate the salad while you prepare the veggie omelet.
• For Veggie Omelet:
• In a separate mixing bowl, beat the eggs with a fork until the yolks and whites are well combined.
• Add chopped onions, tomatoes, and coriander leaves to the beaten eggs.
• Season the mixture with salt and black pepper according to your taste and give it a good mix.
• Heat 1 tbsp of ghee in a non-stick pan over medium heat.
• Pour half of the egg mixture into the pan and spread it evenly to form a thin layer.
• Cook the omelet for 2-3 minutes or until the bottom is set and golden brown.
• Carefully flip the omelet to cook the other side for an additional 1-2 minutes.
• Slide the cooked omelet onto a plate and repeat the process with the remaining egg mixture and ghee.

To Serve:

• Take the chilled avocado salad out of the refrigerator.
• Cut the veggie omelet into quarters or smaller pieces, as per your preference.
• Arrange the veggie omelet pieces on a plate alongside the avocado salad.