Author Notes
Variations on a theme - simple Sunday morning fare, easily done, easily consumed. —THE MATH CHEF
Ingredients
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3
eggs, hardboiled
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1
avocado
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2
large hothouse tomato
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1
large lemon, juicy
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2
semi-sour pickles
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1/2 teaspoon
freshly ground black pepper, "fine" setting
Directions
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Cut the lemon in half, squeeze it and filter out the seeds. Reserve the liquid.
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Cut the eggs into quarters, and pour the pepper over them.
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Cut the tomatoes into approximately 3/4" sized wedges. Slice the pickles into 3/4" thick slices. Peel and dice the avocado into approximately half-inch sized cubes.
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Mix all of the ingredients, except for the eggs and the lemon juice, thoroughly together.
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Dissolve the lemon juice into the salad, top off with the egg quarters, and serve.
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