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Ingredients
2 ripe avocados
4 ripe plum tomatoes
1 medium-size red onion, cut into thin slices
2 hard-boiled eggs, peeled and quartered
2 teaspoons finely chopped garlic
2 tablespoons red-wine vinegar
6 tablespoons olive oil
4 tablespoons coarsely chopped fresh coriander
½ teaspoon ground cumin
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
15 grams carbs; 75 milligrams cholesterol; 399 calories; 26 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 37 grams fat; 8 grams fiber; 561 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the avocados and cut them in half. Discard the pit and cut each half into 4 lengthwise slices. Cut the slices into large cubes.
- Step 2
Cut the tomatoes into 1-inch cubes.
- Step 3
Add all the ingredients in a salad bowl. Toss well and serve.
Private Notes
Comments
Simple and delicious. Great color. Love what the eggs do to the texture varieties. Will definitely do again!
This is wonderful. I actually put it on a bed of greens because my husband likes salad greens in his salad.
Delicious lunch! Eggs add a nice creaminess. I too added lettuce.
This is wonderful. I actually put it on a bed of greens because my husband likes salad greens in his salad.
Simple and delicious. Great color. Love what the eggs do to the texture varieties. Will definitely do again!