Hearty Chopped Salad with Ham and Avocado
Yields 4
  1. 4 large eggs
  2. ½ cup sour cream
  3. ¼ cup buttermilk
  4. 2 tablespoons minced fresh dill
  5. 1 tablespoon minced fresh chives
  6. 1 tablespoon lemon juice
  7. ½ teaspoon fine sea salt
  8. 2 romaine hearts, chopped
  9. 1 Del Monte Avocado, pitted and diced
  10. 1½ cups diced leftover ham
  11. 1 cup Del Monte Bon Bon Tomatoes, halved
  12. 1 Del Monte Cucumber, peeled and sliced
  1. Fill a large saucepan with 1” water and place a steamer basket inside. Bring water to a rolling boil, and use tongs to gently place eggs in steamer basket. Cover pan and steam eggs for 9 minutes.
  2. While eggs steam, fill a medium bowl with ice water. When eggs are done, transfer immediately to ice water to cool completely.
  3. Tap eggs all over on a countertop to crack shells, then peel and quarter lengthwise.
  4. In a medium bowl whisk to combine sour cream, buttermilk, dill, chives, lemon juice, and salt.
  5. On a serving platter, scatter romaine. Top with avocado, ham, tomatoes, cucumber, and eggs. Drizzle with dressing.
Del Monte Fresh Produce N.A., Inc https://fruits.com/