Refreshing Avocado Salad With An Egg
a recipe for 2 by
Ingredients:
1 1/2 bunches of Romaine salad cleaned, torn into 1″ bite size pieces
12 grape or cherry tomatoes
1/2 English cucumber, peeled, slice very thin
2 small avocados (Persea americana) halved, peeled, pit removed
2 hard boiled eggs, cooled and peeled
3 tablespoons Balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste
Directions:
1. Divide salad and cucumber slices equally into to flat bowls; add 6 tomatoes to each bowl.
2. Slice each half of avocado into 5-6 slice length wise and cut each slice into 5-6 small chunks; divide equally between the salad bowls.
3. Divide each egg into four quarter length wise slices and chop egg slices equally between the salad bowls.
4. In a small bowl whisk together oil, vinegar, salt and pepper. Equally pour over each salad and serve.