Thursday, June 16, 2011

Tomato Basil Avocado "Cobb" Salad

So I'm calling this a "Cobb" salad because it has hard boiled eggs. I just threw this together and it was so tasty! The dressing is very lemony which goes great with the avocado, and just a touch of mayo makes it creamy enough to go with the eggs.


Juice of 1/2 lemon
1 tsp of mayo
1 tbsp of extra virgin olive oil
1 garlic clove, finely chopped (optional)

2 c. lettuce (about 2 handfuls)
1/2 avocado, sliced
1 medium sized tomato, sliced
2 eggs, hard boiled and sliced
3 basil leaves, chopped

For the dressing, whisk all the ingredients together until mixed.

Layer the salad ingredients in the order above and top with the dressing.

Cut the avocado in half and gently pry the two halves apart. Use the side without the pit. Slice the avocado with a small knife without piercing the skin. Use a spoon and scoop out the slices. Note: to keep the other half of the avocado fresh, leave pit in the avocado, wrap with plastic and store in the refrigerator.

To hard boil the eggs: place eggs in a small pan and cover with water, ½ inch above the eggs. Heat the pan on high until the water comes to a boil. Lower the heat to low/medium and lightly boil for 10 minutes. Immediately rinse eggs with cold water to cool. Once cooled, peel and slice the eggs.

Roll the basil and slice into ribbons.