Egg and Avocado Salad (Ensalada De Huevo Con Aguacate) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A salad made of hard boiled eggs and avocado ,one of my favorite flavor combinations.The richness of the avocado and the egg yolks call for nothing more than a drizzle of olive oil,a dash of vinegar,and some fresh pepper.A perfect example of good ingredients that don't need to be fussed with to bring out their best.This serves 4 as a light lunch or 8 as an appetizer.I found this recipe on . Ingredients:
4 eggs |
4 small avocados |
2 1/2 tablespoons extra virgin olive oil |
1 tablespoon white wine vinegar |
salt, to taste |
fresh ground black pepper, to taste |
8 leaves romaine lettuce |
Directions:
1. 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.
2. Rinse the eggs under cold water and peel.Cut the eggs into quarters.
3. Cut each acocado in quarters; place a boiled egg quarter into the hole left by the pit in each avocado slice.
4. 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.
5. Whisk together oil and vinegar and pour over avocados;sprinkle liberally with salt and pepper.
6. 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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