Egg and Avocado Salad (Ensalada De Huevo Con Aguacate)

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READY IN: 20mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the eggs in a medium pot,cover with cold water.Bring the water to a hard boil.When the water boils,cover the pot and remove from heat.Let the eggs sit,covered,for 12 minutes.
  • Rinse the eggs under cold water and peel.Cut the eggs into quarters.
  • Cut each acocado in quarters; place a boiled egg quarter into the hole left by the pit in each avocado slice.
  • Place a lettuce leaf on each plate,and top with a peice of avocado and egg.You may wish to give a whole half to each person and serve as a light main course.
  • Whisk together oil and vinegar and pour over avocados;sprinkle liberally with salt and pepper.
  • Another option is to simple chop the eggs and avocado,dress in oil and vinegar,and serve over the lettuce in a serving bowl.It looks a little less elegant,but it is much easier and the flavors meld better.The Choice is yours.
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