Avocado Egg Tomato Salad with Parmesan Vinaigrette

---

Salad:

6 cups mixed salad greens

2 large ripe avocados, skinned and cut into wedges

3 hard boiled eggs, cut into wedges

2 large tomatoes, cut into wedges

1 cup alfalfa sprouts

Extra virgin olive oil

Sea salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture). Drizzle extra virgin olive oil over the top. Season with sea salt and black pepper to taste.

Vinaigrette: 

1 cup Greek yogurt

1/2 cup grated parmesan cheese

1 garlic clove, crushed

Sea salt and black pepper

Blend all the ingredients until smooth. Season with salt and black pepper and drizzle generously over the salad.

---

Tweet