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Mexican “Caprese” Salad  

Yield: 4 servings

 4 hard boiled eggs, sliced
1 large tomato, sliced
1 avocado, sliced
˝ bunch cilantro, chopped
Olive oil
Salt and freshly ground pepper to taste


Arrange slices on a platter, alternating between  the egg, tomato, and avocado.

Drizzle olive oil over all.

Sprinkle the chopped cilantro over all.

Add salt and freshly ground pepper to taste.

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