If you’re looking for a great tasting gluten-free, dairy-free meal, try this Avocado Onion Salad from my friend Geninne Zlatkis:
Avocado Onion Salad
- 1 ripe avocado, peeled, cored, sliced into 3/4 inch chunks
- 2 hard boiled eggs, peeled and cut in half
- 1 medium onion, peeled and sliced
- juice from one lime half
- sea salt
- extra virgin olive oil
- ground pepper
To make the onion milder, just salt it generously and let it sit for 15 minutes, rinse them well and squeeze out any excess water between the folds of a towel.
Add a pinch of sea salt and pepper to taste, to one tspn olive oil, plus the juice of the lime. Drizzle over the top and enjoy!