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Avocado and egg salad

Recipe from: 2/2/2008 12:00:00 AM

Ingredients 7
Servings 6
Time 5


  • 1
    large avocado
  • 2
    hard-boiled eggs
  • 2
    ripe tomatoes, sliced
  • 125
    fresh basil leaves, loosely packed
  • 45
    olive oil
  • 30
    balsamic vinegar
  • salt and freshly ground black pepper


Peel and slice avocado, sprinkle with lemon juice. Shell eggs and cut into quarters, set aside. Arrange avocado, eggs and tomato slices on a serving platter. Top with basil leaves, drizzle with combined oil and vinegar. Sprinkle with salt and black pepper. Serve immediately with health bread.


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