Avocado Salad with Tomato and Eggs
Description:
This vibrant salad combines creamy avocado, juicy tomatoes, and protein-rich boiled eggs. It’s simple, satisfying, and full of healthy fats and nutrients—perfect as a light lunch or side dish.
Ingredients (Serves 2)
1 large ripe avocado, diced
2 hard-boiled eggs, sliced or quartered
1 cup cherry tomatoes (or 2 medium tomatoes), halved or chopped
2 tablespoons red onion, finely sliced (optional)
1 tablespoon fresh lemon or lime juice
1 tablespoon olive oil
Salt and black pepper, to taste
Fresh herbs (parsley, cilantro, or basil), for ganish
Instructions:
Boil the Eggs:
Place eggs in a pot, cover with water, and bring to a boil.
Simmer for 9–10 minutes, then cool in cold water. Peel and slice
Prepare Salad Base:
In a large bowl, combine chopped tomatoes, avocado, and red onion.
Add Dressing:
Drizzle olive oil and lemon/lime juice over the salad.
Gently toss to coat, being careful not to mash the avocado.
Add Eggs:
Place egg slices on top or gently mix in.
Season and Garnish:
Add salt and pepper to taste.
Garnish with chopped fresh herbs.
Serve Immediately:
Enjoy fresh as a light meal or side.
⏱️ Time Required:
Prep Time: 10 minutes
Cook Time (boiling eggs): 10 minutes
Total Time: 20 minutes
️ Nutritional Info (Per Serving – Approximate):
Calories: 280
Protein: 9g
Carbs: 9g
Fat: 23g
Fiber: 6g
Sugar: 3g
❓FAQs
Q: Can I make this ahead of time?
A: Best served fresh, but you can prep ingredients separately and combine just before serving.
Q: What can I add for extra protein?
A: Add grilled chicken, tuna, or chickpeas.
Q: Can I use other dressings?
A: Yes, a light balsamic vinaigrette or Greek yogurt dressing also pairs well.