Ingredients:
- one ripe avocado, chopped into chunks
- two boiled eggs, chopped into chunks
- one medium-sized tomato, chopped into chunks
- juice from one lemon wedge
- salt and pepper to taste
Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.
Serves 1 to 1-1/2 for small meal, 2 for snack/side salad.
This was featured on Mark’s Daily Apple (the Primal Blueprint blog)—they added bacon and discussed the best ways to boil eggs.
photo from Mark’s Daily Apple:
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This sounds like an easy, amazing Summertime lunch. Thanks for sharing.
You’re right; I remember, it was that obscenely hot summer of 2010 that I perfected this recipe.