Avocado and Tomato Salad

• 2 ripe avocados
• 4 ripe plum tomatoes
• 1 medium-size red onion, cut into thin slices
• 2 hard-boiled eggs, peeled and quartered
• 2 teaspoons finely chopped garlic
• 2 tablespoons red-wine vinegar
• 6 tablespoons olive oil
• 4 tablespoons coarsely chopped fresh coriander
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper to taste

1. Peel the avocados and cut them in half.
2. Discard the pit and cut each half into 4 lengthwise slices.
3. Cut the slices into large cubes.
4. Cut the tomatoes into 1-inch cubes.
5. Add all the ingredients in a salad bowl.
6. Toss well and serve.

avocados, tomatoes, red onion, eggs, garlic, redwine vinegar, olive oil, fresh coriander, ground cumin, salt

Taken from cooking.nytimes.com/recipes/3453 (may not work)