Who eats salad for breakfast?
My husband and I do, and my recipe just won a contest. Dana Slatkin, the self-described “Beverly Hills Farmgirl,” is a chef, cookbook author and food consultant in Los Angeles. Her family owns the famous Shutters on the Beach hotel in Santa Monica, and Dana’s foodie website, danaslatkin.com, is full of good-food news and ideas. And a monthly recipe contest.
May’s contest was all about salads, so I entered my humble but delicious Avocado, Egg and Tomato Salad. It’s easy to make first thing in the morning, especially if you’ve hard-boiled a few eggs the day before. I often boil six or a dozen eggs to have on hand for breakfasts throughout the week.
Prize-winning breakfast salad recipe
Use the finest olive oil you have for this dish. You don’t need to add much, but make each drop count. Many local markets carry premium, tasty olive oils, and they are well worth the extra money when used to complement a simple dish like this. Visit the Larchmont Farmers Market on Saturdays at the train station, and get creative with fresh, local ingredients.
Ready to try the recipe? Find it on Dana’s site: http://www.danaslatkin.com/kitchen/avocado-tomato-egg-salad.
Congratulations, Paula! Love the recipe…it is so simple. It could be a great light lunch too.
Thanks, Rosita! The trick is having the hard-boiled eggs on hand just when the avocados finally ripen. I usually keep enough eggs ready in the refrigerator, but this dish is also really tasty when the eggs are just-boiled, still warm.
Another trick: perfect hard-boiled eggs with no greenish yolk, easy to peel. Hmmm. Maybe that should be another article!
I made your “Breakfast Salad” for lunch and added a little red onion and a splash of balsamic to all of the other ingredients…delicious!
Adding balsamic to just about anything is a great idea.