Avocado Salad  

Total time: 20 minutes
    This is a simple salad, full of heart-healthy fats.  The vinaigrette blends with the avocado making the dressing thick and creamy, coating the celery and egg.

 Ingredients:

• 1 avocado
• 1 rib celery
• 2 eggs, hard-boiled
• 2 tsp Dijon-style mustard
• 1 tbs white balsamic vinegar
• 3 tbs good olive oil, for salads
• radishes for garnish   optional

 Instructions:

• Boil the eggs.
• Slice the celery on a diagonal to get nice big slices. 
• Cube the avocado and scoop it out of the shells.
•  Peel the eggs.  Roughly chop one and quarter the other. 
• Combine avocado, celery and chopped egg in a bowl. 
• In another bowl whisk together the vinegar and mustard. 
• Slowly drizzle in oil and whisk until thickened. 
• Add to avocado and toss, gently, to combine. 
• Arrange the salad on two plates. Put 2 quarters of the egg on each plate and serve.   Garnish with radishes.