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Baby Greens with Eggs, Avocado, and Shaved Parmesan

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Baby Greens with Eggs, Avocado, and Shaved Parmesan
 
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Serves: 4
Ingredients
  • 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
Instructions
  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.

 

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

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