Ensalada de Palta con Huevo (Avocado Salad with Egg)

Ingredients

• 1 medium Avocado
• 2 Eggs
• 1/4 small Red onion
• 1/2 medium Tomato
• 2 tbsp Lime juice
• 1 tbsp Olive oil
• 2 tbsp Cilantro
• to taste Salt
• to taste Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 Eggs in a medium saucepan and cover them with cold water by about 2.54 cm. Bring the water to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes. Drain the hot water and immediately cover the eggs with cold water to stop the cooking. Let them cool for at least 5 minutes, then peel and slice them.
2. 2While the eggs are cooling, prepare the other ingredients. Cut the 1 medium Avocado into 1.27 cm cubes. Dice the 1/4 small Red onion into 0.635 cm pieces. Cut the 1/2 medium Tomato into 1.27 cm cubes.
3. 3In a medium bowl, combine the cubed 1 medium Avocado, the sliced 2 Eggs, the diced 1/4 small Red onion, and the cubed 1/2 medium Tomato.
4. 4In a small bowl, whisk together the 2 tbsp Lime juice, the 1 tbsp Olive oil, the 2 tbsp chopped Cilantro, and salt and pepper to taste.
5. 5Pour the dressing over the ingredients in the medium bowl. Toss gently to combine everything without mashing the avocado.
6. 6Serve the Ensalada de Palta con Huevo immediately.

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