Luncheon salads

This awesome weekend lunch was a "throw together" from a few weekends ago. All of the veggies / produce (the avocado, spinach, and tomatoes) were from our Costco produce trip so we were making use of everything in the fridge. I had been wanting to do an avocado-egg salad for awhile now and this seemed like the perfect opportunity.

While the eggs were hard boiling - I don't think that's correct usage but it conveys what was going on easily enough! - I prepped the spinach and marinated the tomatoes. Then once the eggs were ready I was able to peel them and mash up the avocado-egg salad. I challenged myself to omit mayonnaise from this quick throw together dish so substituted full fat plain yogurt. While it was tasty it probably could have benefited from a bit more zing - maybe lemon zest or a tablespoon of mayonnaise??

Avocado-egg salad
2 avocados
3-4 hard boiled eggs
1/4 cup full fat plain yogurt
1 tbsp dijon mustard
salt and pepper, to taste
   Smash the avocados and eggs together. Mix in remaining ingredients until desired consistency reached (we wanted ours a little chunky). Serve as is or on toasted bread for a sandwich.

Mediterranean tomatoes
1 cup cherry tomatoes, halved
3 tbsp extra virgin olive oil
1/2 tsp Italian blend seasoning
1/4 cup freshly grated Parmesan
salt and pepper, to taste
   Mix all ingredients together and set aside to marinate about 10 minutes. Serve as a topping to chopped spinach.