Mexican Spiced Avocado & Egg Salad

Ingredients serve 4

8 organic hard boiled eggs, chopped

4 medium organic ripe tomatoes, chopped

2 sticks of organic celery, chopped

2 ripe organic avocados, chopped and lightly mashed

Enough Homemade Mayo to coat everything generously (see my previous recipe)

2tbsp fresh lime juice

Sea salt and fresh ground black pepper to taste

Cayenne pepper to taste


1.     Combine all of your ingredients and refrigerate for half an hour before serving.



Karen and Adrian are the WAPF (Weston A. Price Foundation) chapter leaders for Gloucestershire, a nonprofit charity raising public awareness through education, research and activism for organic/biodynamic farming practises, real foods, community supported farms, honest and informed labelling and nurturing therapies.

Karen is the Author of two books; The Digest Ease Cook Book and Lifestyle Plan (ebook) and Meals That Heal Anti Inflammatory Healthcare and Free From Cooking