Avocado Salad with Tomato, Eggs, and Cucumber 🍅

Ingredients:

• 2 ripe avocados, peeled, pitted, and diced
• 2 medium tomatoes, chopped
• 1 cucumber, peeled and sliced
• 2 large eggs, hard-boiled and sliced
• 1/4 red onion, thinly sliced (optional)
• 1/4 cup fresh parsley or cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (or vinegar)
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon dried oregano (optional)

Instructions:

1. Prepare the ingredients:

   • Boil the eggs for about 10 minutes until they’re hard-boiled. Once cooled, peel them and slice them into rounds.
   • Dice the avocado and chop the tomatoes. Peel and slice the cucumber into thin rounds, and thinly slice the red onion if using.

2. Make the dressing:

   • In a small bowl, whisk together the olive oil, lemon juice (or vinegar), salt, pepper, garlic powder, and oregano. Adjust seasoning to taste.

3. Assemble the salad:

   • In a large mixing bowl, combine the diced avocado, chopped tomatoes, cucumber slices, red onion (if using), and hard-boiled egg slices.

4. Toss with dressing:

   • Drizzle the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.

5. Garnish and serve:

   • Top the salad with chopped parsley or cilantro for an extra burst of freshness. Serve immediately, or refrigerate for up to an hour before serving for a chilled version.

Tips:

• You can add additional ingredients like olives, feta cheese, or chickpeas for added flavor and texture.
• This salad works as a light lunch, a side dish, or a healthy snack.
• If you prefer a creamy texture, you can mash half of the avocado and mix it in with the dressing for a richer consistency.