Baby Greens with Eggs, Avocado, and Shaved Parmesan
Serves: 4
  • 1 container (7 ounces) field greens
  • 4 large boiled eggs, chopped
  • ⅔ cup cherry tomatoes, halved and lightly salted
  • 1 avocado, halved, pitted and sliced
  • 4 scallions, trimmed and sliced thin
  • ¼ cup toasted pumpkin seeds
  • 1 cup Parmesan cheese, grated or shaved with a vegetable peeler
  • ¼ cup extra-virgin olive oil
  • Salt and ground black pepper
  • 2 tablespoons rice wine or balsamic vinegar
  1. Place greens, eggs, tomatoes, avocado, scallions, pumpkin seeds and Parmesan in a large bowl. Add olive oil and a generous sprinkling of salt and pepper; toss to coat. Add vinegar; toss to coat again, adding more, if you like. Serve immediately.
  2. Serve with warm bread and butter and you’ve got yourself a meal.
Recipe by Three Many Cooks at