Mexican Egg Avocado Tomato Salad Sammie Food

TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY

Steps:

• Combine all ingredients in a small bowl.
• Mix until combined. Serve.
• Enjoy!

MEXICAN GRILLED AVOCADO EGGS WITH FRESH TOMATO SALSA

Steps:

• Preheat grill to 350˚F (180˚C).
• Make foil 'boats' for the avocados to sit in by folding up the sides of four pieces of aluminum foil.
• Cut avocados in half lengthwise and remove pits then scoop out the avocado with a spoon, leaving a little around the sides.
• Throw the avocado into a blender with the lime juice and blend for a few seconds.
• Spoon mixture back into the avocado shells and smooth it out so that the filling is flush with the top of each shell.
• With the back of the spoon, create a well in each avocado half that is large enough for an egg to fit into.
• Place avocado halves into the foil boats. Crack an egg into a small bowl, then gently transfer into avocado. Be sure not to break the yolk. Repeat with remaining eggs and avocado halves.
• Carefully place avocados and eggs onto your grill and cook with the lid down until whites are set, approximately 20 minutes.
• Meanwhile, prepare your salsa by combining the tomatoes, cilantro, lime juice and salt.
• Serve avocado eggs immediately, topped with the fresh salsa.

AVOCADO TOMATO EGG SALAD MEXICAN RECIPE

Steps:

• Cut avocados in half. Remove seed and peel each half. Cut into one inch chunks. Place in medium sized bowl with tomatoes, onion, red and green bell peppers, radishes, garlic and cilantro. Sprinkle with lime juice, salt and pepper. Toss gently. Refrigerate, covered up to three hours. Line chilled salad plates with romaine leaves. Spoon avocado-tomato mixture on top of each bed of lettuce. Add a sliced egg to each serving and sprinkle lightly with pepper.
• Enjoy this delicious avocado-tomato-egg salad Mexican recipe!

AVOCADO TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper, onion, salt and pepper. Place the avocados in another bowl; sprinkle with lime juice and toss gently to coat. Fold into tomato mixture. Serve immediately.

TOMATO AND AVOCADO SALAD

Steps:

• In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.

TOMATO & AVOCADO EGG SALAD

Steps:

• Mix dressing ingredients in small bowl.
• Reserve and refrigerate 6 center slices from eggs for garnish.
• Chop remaining eggs.
• Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
• Add dressing; stir gently just until ingredients are evenly coated with dressing.
• Refrigerate at least 1 hour to blend flavors.
• Serve on spinach leaves, garnished with reserved egg slices.

AVOCADO SALAD WITH TOMATO RELISH

Steps:

• Mix the vinegar, orange juice, orange peel, salt and pepper in a medium bowl.
• Gradually whisk in oil until dressing is thoroughly blended.
• Stir in the tomatoes, cilantro, shallot and jalapeno, toss lightly to mix; allow to stand, covered, at room temperature for up to 2 hours to blend flavors.
• Just before serving, cut avocados lengthwise into halves; remove and discard pit, cut the avocados lengthwise into 1/2-inch thick slices.
• Arrange the avocados over chilled, lettuce lined plates; top with tomato relish and garnish with a spring of cilantro, orange peel or tomato wedge.

EGG, AVOCADO, & TOMATO TOAST RECIPE BY TASTY

Steps:

• Sliced two cherry tomatoes.
• Mash ½ of 1 avocado with salt. (Use the other half for another toast.)
• Prepare bread in a toaster to desired crispiness.
• In a pan, fry an egg sunny side up.
• Assemble the toast by spreading avocado on the toast, then the tomatoes and topping everything with the egg.
• Enjoy!