Floridanatives Salsa Avocado And Egg Salad

• 1 1/2 ounces finely chopped raw vegetables (I use carrots)
• 1 thin slice white onions (See NOTE) or 1 thin slice red onion, finely chopped (See NOTE)
• 1 dill pickle, spear finely chopped (I use Claussen, See NOTE)
• 1 1/2 ounces fresh Hass avocadoes, mashed (about 3/4 of a HALF of an avocado)
• 1 large hard-boiled egg, peeled, rinsed and coarsely chopped
• 2 tablespoons prepared salsa (Rotel)

1. Mix the vegetables, onion and pickle spear in a small bowl.
2. NOTE: if NOT using the onion and dill pickle, use 2.0 ounces of chopped raw veggies.
3. Add avocado and mix together well with veggies.
4. Add egg, and mix well.
5. Add salsa and mix well.
6. Season with salt and pepper to taste, if necessary.
7. TO SERVE: I eat this with FINNCRISP Rye Crispbread or RYVITA Dark Rye Crispbread. I'm sure it would be good with tortilla chips or rolled into a wrap.
8. SALSA NOTE: If you do not use lazyme's recipe#315990, I cannot guarantee what this will taste like. For me the ingredients in this salsa recipe are spot on and it's the only salsa I use at home since finding the recipe!

vegetables, thin slice white onions, dill pickle, avocadoes, egg, salsa

Taken from www.food.com/recipe/floridanatives-salsa-avocado-and-egg-salad-460173 (may not work)