Boil 4 eggs for about 10-12 minutes until they are hard-boiled. Once done, peel them and chop into small pieces.
Cut 2 ripe avocados in half, remove the seed and scoop out the flesh. Chop the avocado into small pieces.
In a large bowl, combine the chopped eggs, avocado, 1 finely chopped onion, and 2 finely chopped tomatoes.
For the dressing, in a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt to taste, and black pepper to taste.
Pour the dressing over the salad and gently mix until all the ingredients are well coated.
Garnish with fresh coriander leaves and serve immediately.