Ingredients:

  • 2 large Hass avocados, pitted and cubed
  • 1 head of Romaine or Butter lettuce, torn
  • 1 cup cherry tomatoes, halved
  • 1 large English cucumber, quartered and sliced
  • 0.5 red onion, thinly shaved
  • 2 large hard-boiled eggs, sliced
  • 0.25 cup fresh cilantro or flat-leaf parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey or agave
  • 1 clove garlic, grated
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. In a small jar or bowl, combine 3 tbsp extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp honey, and 1 grated clove of garlic. Shake or whisk vigorously until the liquid becomes opaque and slightly thickened.
  2. Thinly shave 0.5 red onion. If you find raw onions too sharp, soak the slices in ice water for 5 minutes then pat dry.
  3. Tear 1 head of Romaine or Butter lettuce into bite-sized pieces. Avoid using a knife if possible; tearing prevents the edges from browning as quickly.
  4. Take your 1 large English cucumber and quarter it lengthwise before slicing. Check for a snap sound when you break a piece to ensure freshness.
  5. Slice 1 cup cherry tomatoes in half. This exposes the seeds and juices, which will eventually mingle with our lime dressing.
  6. Carefully dice 2 large Hass avocados. Aim for 1 inch cubes so they hold their shape during the toss.
  7. Place the lettuce, cucumber, tomatoes, and onions in your large bowl.
  8. Drizzle half of the dressing over the vegetables (not the avocado or eggs yet) and toss gently.
  9. Add the avocado cubes and the 0.25 cup chopped fresh cilantro. Use a large spoon to fold them in until every cube is glistening with dressing.
  10. Place the sliced 2 large hard boiled eggs on top and season them with a final pinch of the 0.5 tsp sea salt and 0.25 tsp cracked black pepper.