Avocado Egg Tomato Salad with Parmesan Vinaigrette

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To me, the ingredients in a salad can be varied and changed depending on what you have on hand. The quantities are up to you, the cook, and this is just my version. The salad is dressed with a simple vinaigrette and the basic recipe follows.

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 alf alf a 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.

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