Avocado, Tomato and Egg Salad

Announcing the winner of our May Salad Contest! Paula Eisenberg of Larchmont, New York, says she loves farmers markets and cooks with local, seasonal ingredients whenever possible. She writes, “This dish could be called a salad, but I often serve it as a delicious, nutritious breakfast. It stays with you all morning without being heavy.”

What I love about Paula’s salad is its simplicity. Though the ingredients may seem commonplace, when diced and mingled together they sing. It’s a salad you can make all year ’round, but I picture it as the perfect preamble to a light summer meal. Paula suggests adding sprouts, toasted sesame seeds, or grated cheese. For a speedy but elegant first course, I might also add chopped chives or other fresh herbs, some thinly sliced radish and a drizzle of balsamic or champagne vinegar. Mix in some cooked quinoa or couscous and it might even pass as a one-dish meal.

You can visit Paula at the Larchmont Gazette. Don’t forget to enter your favorite grilling recipe in our June cooking contest!

Serves 2

2 hard-boiled eggs
1 ripe avocado (or 2 if you love avocado), peeled, pitted and cut into chunks
10 or more ripe grape tomatoes, halved (or any kind of ripe and preferably organic tomato, diced if large)
Best-quality olive oil
Kosher salt and freshly ground black pepper

1. Peel the eggs and separate the yolks from the whites. Slice the whites into chunks and the yolks into eighths (or leave out the yolks if desired).

2. Divide the eggs, avocado and tomato into two bowls. Drizzle with olive oil and season with salt and pepper. Toss gently and serve.

Photo credit: www.veggie-wedgie.com