Ensalada de Espinaca y Aguacate

 (Spinach-and-avocado salad) 

This crisp and easy-to-make salad is a palate pleaser.

INGREDIENTS

8 ounces fresh spinach leaves, coarsely chopped

1 medium-size avocado, peeled and cut into wedges

1 medium-size ripe tomato, cut into wedges

1 small onion, thinly sliced

2 hard-boiled eggs, peeled and cut into wedges

Oil and vinegar

PREPARATION

Combine the spinach, avocado, tomato, and onion, and toss well. Garnish with the egg wedges, and dress with oil and vinegar. Makes 2 servings.