2tspsbasil(or a handful chopped fresh basil leaves)
3tbspsolive oil
1tbspparmesan
½lemon juice
1csbalsamic vinegar
salt and pepper(to taste)
Instructions
Scoop the avocados and cut in half lengthwise then cut crosswise into 1/4-inch-thick half-moons. For detailed tips on peeling avocados, click on the link.
Wash and cut the tomatoes in half and thinly slice or small chunks (or you can also use cherry tomatoes). Peel the redonion and cut it in the same way as the tomatoes.Cutthe boiled eggs in small chunks or half-moons. The form of the cut is up to you.
Put all the ingredients for the dressing in a mixing bowl and mix thoroughly. If too thick, add more oil as need. When serving, pour this dressing over the salad and enjoy!
NOTES
The above figures assume a cup with a volume of 250 ml.