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.
From the Organic Authority Files
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.