This is from the "Come To Our Table" recipe book a bunch of us friends at Fort Garry EMC put together a number of years ago. The contributor for this recipe is Marcia Fonseca and she notes, "No, this is not a dip! It is a Nicaraguan salad. Good served with barbecued meat."
2 avocados, cubed
2 hard boiled eggs, chopped
1 medium tomato, chopped
1 Tbsp onion, finely chopped
1/2 - 1 tsp lemon juice, freshly squeezed
1/2 tsp salt
1/2 tsp pepper
Mix the above ingredients, stirring gently. Serves 2-3 people.
Notes:
I'm not a fan of avocado, but I like it in this salad. I use one avocado instead of two.
2 avocados, cubed
2 hard boiled eggs, chopped
1 medium tomato, chopped
1 Tbsp onion, finely chopped
1/2 - 1 tsp lemon juice, freshly squeezed
1/2 tsp salt
1/2 tsp pepper
Mix the above ingredients, stirring gently. Serves 2-3 people.
Notes:
I'm not a fan of avocado, but I like it in this salad. I use one avocado instead of two.
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