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By Vanessa Query — November 8, 2012 Filed Under: Dairy-free, Gluten-free, Grain-free, Paleo, Primal, Recipes

Egg, Avocado, and Tomato Salad Recipe

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:

Family Table Tuesday | The Polivka Family



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Comments

  1. Melodious says

    May 2, 2013 at 6:36 pm

    This sounds like an easy, amazing Summertime lunch. Thanks for sharing.

    • Vanessa Query says

      May 3, 2013 at 6:41 am

      You’re right; I remember, it was that obscenely hot summer of 2010 that I perfected this recipe.

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