Description
A fresh and protein-packed egg avocado salad made with creamy avocado, hard-boiled eggs, crisp vegetables, and a light lemon dressing for a healthy and satisfying meal.
Ingredients
- 4 hard-boiled eggs, chopped
- 1 large ripe avocado, diced
- 1 cup (150 g) cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 cup (40 g) red onion, finely chopped
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Boil the eggs until firm, then cool, peel, and chop them.
- In a large bowl, combine chopped eggs, diced avocado, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and red pepper flakes if using.
- Pour the dressing over the salad and gently toss to combine while keeping the avocado mostly intact.
- Sprinkle fresh parsley or cilantro on top before serving.
Notes
- Add grilled chicken or tuna for extra protein.
- Mix in spinach or mixed greens for a heartier salad.
- Add feta cheese or sunflower seeds for more flavor and texture.
- Best enjoyed fresh as avocado may brown over time.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Do not reheat this salad.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 375 mg
