Serves 2

3 hard boiled eggs, sliced and chopped with an egg slicer
2 tablespoons organic mayonnaise
1/2 small shallot minced
1 teaspoon fresh basil
6-8 cherry tomatoes, sliced into quarters
1/2 of an avocado, seeded and sliced thin
1 cup thinly sliced red and or green cabbage
Salt (preferably kosher or sea salt)
Freshly ground black pepper

Combine eggs, mayonnaise, shallot and basil in a bowl and salt and pepper to taste. Add sliced tomatoes and stir to combine.

Place 1/2 cup of cabbage in the center of two plates. Lay avocado slices across the top of the cabbage. Top with egg salad and serve.

Chef’s tip: Remember to use as many organic ingredients you can find for optimum flavor. This easy salad can be made into a sandwich. Divide egg salad, avocado and cabbage, and place on top a slice of bread and top with a second slice and cut in half if desired.

Recipe Suggestion for Week Three

Recipe Suggestion for Week Eight