AVocado, Egg, and Bean Salad

Ingredients:

– 2 ripe avocados, diced
– 4 hard-boiled eggs, halved or quartered
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, thinly sliced
– 1 cup canned cannellini beans, drained and rinsed
– 1/2 cup Kalamata olives
– 4 cups arugula or mixed greens
– Salt and pepper to taste

Dressing:

– 1/4 cup extra virgin olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1 clove garlic, minced
– Salt and pepper to taste

Instructions:

1. **Prepare the Ingredients:**
– Dice the avocados.
– Hard boil the eggs, then cut them into halves or quarters.
– Halve the cherry tomatoes.
– Thinly slice the red onion.
– Drain and rinse the cannellini beans.

2. **Make the Dressing:**
– In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

3. **Assemble the Salad:**
– In a large bowl, combine the arugula or mixed greens, diced avocados, halved eggs, cherry tomatoes, red onion, cannellini beans, and Kalamata olives.
– Drizzle the dressing over the salad and toss gently to combine.

4. **Serve:**
– Season with additional salt and pepper if needed.
– Serve immediately and enjoy your fresh and healthy avocado, egg, and bean salad!

Feel free to adjust the ingredients and quantities to suit your taste. Enjoy!