Avocado Tomato and Egg Salad

[Guest guest]

Avocado Tomato and Egg Salad

 

2 large ripe avocados, cut into 1 " pieces

4 tomatoes, diced

4 hard boiled eggs, peeled and sliced

1 onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

3 large radishes, diced

2 cloves garlic, minced

Cilantro, chopped

 

Dressing:

1/4 cup lime juice

1/2 tsp. salt

Ground black pepper

 

To line plates:

1/2 large head romaine lettuce

 

Cut avocados in half. Remove seed and peel each half. Cut into one inch

pieces. Place in

medium sized bowl with tomatoes, onion, red and green bell peppers, radishes,

garlic and

cilantro. Sprinkle with lime juice, salt and pepper.

 

Toss gently. Refrigerate, covered up to three hours. Line chilled salad

plates with romaine

leaves. Spoon avocado-tomato mixture on top of each bed of lettuce. Add a

sliced egg to

each serving and sprinkle lightly with pepper.