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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
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!
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!