For those of you who missed the announcement last week, we’ve begun working on an awesome new project: Taino Farm and eXtreme Hotel’s Organic Cookbook! Our goal is to create a resource that we can share with our eXtreme Hotel and Taino Farm’s community, as well as the rest of the world! We hope it will help motivate and guide us in our quest to make healthy, amazing food from sustainable resources.

We chose recipes with three things in mind:

1. Are the ingredients grown locally and sustainably? Read about the importance of growing and buying local and organic food in my previous article.

2. Is it affordable and easy to make?

3. Are the ingredients nutritious and delicious?

I’ll be posting the recipes individually on the Taino Farm blog and the whole thing will be available at the end. Look out for a “GL” throughout the recipes to signify which ingredients are grown locally!

Along with announcing the project, last week’s post included a super tasty recipe for a roasted eggplant and sweet potato salad. Following the salad trend, I decided to test out a recipe with one of my favorite food combinations- egg and avocado. The recipe also fit right into an article I was reading today on eating food that’s right for you that highlights the importance of the healthy fats found in egg and avocado.

A picture perfect plate of farm fresh greens, eggs, tomatoes and avocado.

A delicious plate of farm fresh egg and avocado salad.

Egg and Avocado Salad Recipe

Serve on top of fresh salad greens, or on top of thinly sliced fresh bread. This super-simple salad makes a great alternative to traditional mayo-thick egg salad, and is rich and satisfying.

Organic tomatoes, cucumber and avocado being prepped for an egg and avocado salad.

Preparing ingredients for a farm fresh egg and avocado salad.

-6-8 hard boiled eggs, cooled and shelled GL (Farm fresh are the best, stop by your local farmers market!)

-2 large ripe avocados GL (Out of season or don’t grow locally? Try pureed and cooked asparagus or broccoli!)

-½ cup thinly sliced yellow or red tomatoes GL

½ small red onion, thinly sliced GL

Approximately ¼ cup chopped cilantro GL

2 cloves garlic, minced GL

Juice of half a lime GL

Salt & pepper to taste

Dash hot sauce GL

1.)  Peel eggs and avocados and slice both into cubes in a bowl.

2.)  Add cilantro, tomato, garlic, salt & pepper, hot sauce, lime juice and onion and mix together.

Thanks to Kelsey Rush for the original recipes and our new manager and nutritionist Ariel Richards for her help making this egg and avocado salad a nutritious and delicious reality! Post and photos by Lynsey Wyatt.