Nocellara Foccacia
This SUPER delicious salad is simply made with tomatoes, avocados, and boiled egg. Dressed with our Black Olive Tapenade, the Early Harvest Extra Virgin Olive Oil, and some lemon juice.
It is a quick and easy dish to whip up after a busy day, or for breakfast on a slow day. Slow days? What are those? We don’t get many of those but when they do come up, be prepared!
Recipe
Salad:
2 eggs
1 Tomato
1 Avocado
Dressing:
1 heaping tablespoon Black Olive Tapenade
1 tablespoon lemon juice
2-3 tablespoons Early Harvest Arbequina Extra Virgin Olive Oil
Step 1: Make 2 soft boiled eggs to your preference, we like the yolk to be a little set and not runny, so about 8 minutes.
Step 2: Slice tomato and avocado into slices and spread on a plate.
Step 3: Tear the egg and layer on top of the tomatoes and avocado.
Step 4: Spoon dressing over the salad and enjoy!
Dressing:
Add tapenade into a bowl. Splash with the lemon juice, then stir in the olive oil until the mixture is combined.
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