Avocado and Tomato Salad
2 ripe avocados (not too squishy though!)
4 ripe plum tomatoes
2 hard-boiled eggs (whites only), peeled and quartered
1/2 very small red onion, very thinly sliced and then roughly chopped
1/4 cup coarsely chopped cilantro
2 large cloves garlic, finely chopped
6 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp ground cumin
salt and pepper to taste
1. Halve and pit the avocados. Peel away the skin and cut each half into 4 lengthwise slices and then across into large cubes.
2. Core the tomatoes and cut them into 1-inch cubes.
3. Toss all ingredients EXCEPT the avocados together and keep chilled until time to serve. Add the avocados at the last minute and very gently stir them in.