2 avocados, sliced
1/2 pound red cherry tomatoes or grape tomatoes, halved
1 cucumber, sliced
1 Jalapeño, seeded and sliced
1/3 cup red onion, sliced
1 or 2 hardboiled eggs, quartered
Fresh chopped cilantro
1 spring onion, sliced
For the Lemon Vinaigrette Dressing:
1/3 cup olive oil
Juice of 2 large lemons
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1-2 garlic cloves, minced
Salt and pepper to taste
Combine all ingredients in a large salad bowl: avocado, tomatoes, cucumber, red onion, eggs, Jalapeño, spring onion, and cilantro.
In a glass jar, combine the ingredients for the dressing: olive oil, lemon juice, mustard, honey, garlic, salt, and pepper. Shake vigorously.
Drizzle the dressing over the salad ingredients and toss to coat well.
Adjust seasoning of the avocado egg salad with more salt and pepper, if desired.
Set in the fridge then serve after 30 minutes.
Credit: Salad Lovers