Avocado Tuna Salad with Herb Vinaigrette

1 Bring a small pot of water to a boil. Add in the eggs and boil for 10 minutes. Peel and slice into quarters
2 Slice the avocado into cubes. Layer it onto a serving platter with the red onion. Squeeze lemon juice over the top with a generous pinch of salt & pepper. Flake the canned tuna on top with the egg slices and microgreens all around.
4 In a blender or food processor, add the herb dressing ingredients and blend until smooth.
5 Pour the dressing over the salad- I like to add an extra squeeze of lemon juice. Serve the salad as is without mixing, with a side of crackers or toasted bread