Thursday, January 26, 2012

Avocado Egg Pesto Salad


4 hard boiled eggs
2 large avocados
4 large celery stalks with leaves
3 tablespoons basil pesto
1/2 red pepper
extra virgin olive oil
sea salt and black pepper

Remove pit and skin, chop avocados into small bite size pieces. Remove shell off eggs and cut into quarters. Chop celery and leaves into bite size pieces. Chop red pepper into small pieces.

Combine pesto, avocado, eggs, and celery. Season with sea salt and black pepper.

Serve immediately with extra virgin olive oil over the top and red peppers


2 comments:

JustJanet said...

Well you may think it's "unphotogenic", but I've posted it to Pintrest so I can find it easily. This is a salad I could eat every day...and you've made it look ENTICING! Thanks for sharing. :)))

Mia said...

Thank you!

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