Cinco De Mayo, a day to celebrate Mexican culture and heritage is just around the corner and it’s been celebrated in California(USA – because of the large Mexican-American population) since 1863 with parties, parades, mariachi music, bbq and lots of Mexican food. Mexican food is one of my favorite comfort food – who doesn’t love lemony-cheesy food, however, I do try to reduce the use of cheese and other carbs in it. The recipe is a mix of avocado, boiled eggs, sweet bell peppers, Mexican cheese, lots of lemon juice with a couple of more ingredients and just plain and simple chop, mix and serve. It’s a perfect breakfast bowl packed with nutrients and ready in 5minutes. The ingredients in this recipe except avocado can be chopped 2-3days before and refrigerated in bowls or ziplock. The day you decide to make this recipe, just chop avocado and mix all the pre-chopped recipes and serve fresh.
