Avocado & Tomato Salad

Comments:
Great spring lunch. Can be served as a salad or rolled up in a flour tortilla. Makes 4 servings.

Ingredients:

• 2 ripe avocados
• 4 ripe plum tomatoes (or Romas)
• 1 medium red onion, cut into thin slices (optional)
• 2 hard-cooked eggs, peeled and quartered
• 2 tsp. finely chopped garlic
• 2 Tbsp. red wine vinegar
• 6 Tbsp. olive oil
• 4 Tbsp. chopped fresh cilantro
• 1/2 tsp. ground cumin
• salt and pepper to taste
• tortillas (optional)
  

Directions:
Peel the avocados and cut them in half. Discard the pit and cut each half into 4 lengthwise slices. Cut the slices into large cubes. Cut the tomatoes into 1/2 inch cubes. Add all ingredients in a salad bowl. Toss well and serve.

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