Mexican Egg Avocado Tomato Salad Sammie Recipes

MEXICAN AVOCADO SALAD

Steps:

• Add red and yellow tomatoes, cucumber, red onion, avocado, and cilantro to a medium sized mixing bowl.
• Drizzle with balsamic vinegar and olive oil. Season with salt and pepper. Gently toss together until everything is combined. Serve immediately.

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!

MEXICAN EGG SALAD

Steps:

• Place eggs, celery, green onions, jalapenos, red pepper, garlic, and cheese in bowl; Toss to combine.
• Mix mayonnaise, lime juice and spices in small separate bowl.
• Fold in egg mixure.
• Chill.
• Transfer to serving dish.
• Garnish with sliced avocado and cilantro.

TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY

Steps:

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

MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING

Steps:

• Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
• Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.

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.

MEXICAN EGG SALAD

Steps:

• Mix all ingredients except last 2.
• Add mayonnaise to moisten.
• Serve on greens.
• Makes 4 servings.
• Enjoy!