2 ripe avocados
4 ripe plum tomatoes
2 hard-cooked eggs, peeled and quartered
1 small red onion, peeled and cut into thin slices
1/4 cup coarsely chopped fresh coriander
2 teaspoons garlic, chopped (about 2 cloves)
6 TB olive oil
2 TB red wine vinegar
1/2 teaspoon ground cumin
salt and pepper to taste

Directions
1. Peel the avocados and cut them in half. Discard the pit and cut each half into 4 lengthwise slices. Cut the slices into large cubes.
2. Core the tomatoes and cut them into 1-inch cubes.
3. Toss the cubes of avocado and tomato with all remaining ingredients in a salad bowl and serve.