Avocado and tomato salad

Maybe this isn't a great recipe to post this late in the summer. I know good tomatoes and avocados are harder to find, but file this one away for next summer if you're not willing to use hothouse or out of season produce. I made this for my mom, aunt, and cousins a couple of weeks ago and everyone loved it. I modified a recipe I found in a book whose title rhymes with "Looking for Mummies". I bought that book a few years back but never have used it to its full potential. After finding this salad in it, I think I need to sacrifice a bit of my precious evening sit-like-a-zombie-in-front-of-the-television time and make plans to try a few more recipes.

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.