Mexican Egg Avocado Tomato Salad Sammie Recipes

Steps:

• Combine all ingredients in a small bowl.
• Mix until combined. Serve.
• Enjoy!

Steps:

• Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
• Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.

Steps:

• Mix dressing ingredients in small bowl.
• Reserve and refrigerate 6 center slices from eggs for garnish.
• Chop remaining eggs.
• Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
• Add dressing; stir gently just until ingredients are evenly coated with dressing.
• Refrigerate at least 1 hour to blend flavors.
• Serve on spinach leaves, garnished with reserved egg slices.

Steps:

• Combine eggs, avocados, tomatoes, red onion, salt, and pepper together in a bowl. Stir mayonnaise, sour cream, lemon juice, and hot sauce into egg mixture until evenly coated.