4 Large ripe avocados 8 Tomatoes, diced 8 Hard-boiled eggs, peeled and sliced thinly 2 Onions, diced 1 Green bell pepper, diced 1 Red bell pepper, diced 6 Large radishes, diced 4 Cloves garlic, minced 1 large bunch Cilantro with stems removed & diced 1 Large head romaine lettuce
Cut avocados in half. Remove seed and peel each half. Cut into one inch chunks. 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.
Enjoy this delicious avocado-tomato-egg salad Mexican recipe!