4 Large ripe avocados8 Tomatoes, diced8 Hard-boiled eggs, peeled and sliced thinly2 Onions, diced1 Green bell pepper, diced1 Red bell pepper, diced6 Large radishes, diced4 Cloves garlic, minced1 large bunch Cilantro with stems removed & diced1 Large head romaine lettuce
Ensalada de Huevo con Aguacate y Tomates
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!