Eggs & Avocado Salad Bowl Recipe
Description:
A refreshing, protein-packed salad bowl combining creamy avocado, perfectly boiled eggs, crisp veggies, and a zesty lemon dressing. This dish is ideal for a healthy breakfast, light lunch, or post-workout meal. It’s low in carbs, high in protein and healthy fats, and rich in fiber and essential nutrients.
Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 bowls
Ingredients:
For the Salad Bowl:
4 large eggs
1 large avocado (ripe)
2 cups mixed salad greens (e.g., arugula, spinach, romaine)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cucumber, sliced or diced
2 tbsp chopped fresh parsley or cilantro (optional)
1 tbsp feta cheese or goat cheese (optional)
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard (optional for tang)
Salt and pepper to taste
Pinch of garlic powder or 1 small garlic clove, minced
Instructions:
1. Boil the Eggs:
Place eggs in a pot and cover with water.
Bring to a boil, then reduce heat and simmer for 9–10 minutes for hard-boiled eggs.
Remove and place in cold water or an ice bath for 5 minutes.
Peel and slice in halves or quarters.
2. Prepare the Veggies:
Wash and dry all vegetables.
Halve cherry tomatoes, slice cucumber, onion, and avocado.
Toss salad greens in a large mixing bowl.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
4. Assemble the Bowl:
Divide greens between two bowls.
Top with avocado slices, tomato, cucumber, red onion, and egg.
Drizzle with dressing.
Sprinkle with herbs and cheese (if using).
Nutritional Information (per serving):
Nutrient Amount
Calories ~400 kcal
Protein 14–16g
Fat 30–32g
Carbohydrates 10–12g
Fiber 6–7g
Sugars 3–4g
Sodium ~300mg
Cholesterol ~370mg
Note: Nutrition may vary based on cheese and exact quantities used.
Common Questions & Answers:
Q1: Can I use soft-boiled eggs instead of hard-boiled?
A: Yes! Soft-boiled eggs (boil for 6–7 minutes) will give you a runnier yolk, which adds a creamy texture to the salad.
Q2: How can I make it vegan?
A: Replace eggs with chickpeas or grilled tofu. Skip the cheese or use a vegan alternative.
Q3: How long can I store this salad?
A: It’s best fresh, but you can prep and store the components (except avocado and dressing) in airtight containers for up to 2 days. Add avocado and dressing just before serving.
Q4: Is this good for weight loss?
A: Yes! It’s high in protein and fiber, which helps keep you full longer. Just keep an eye on portion size and dressing quantity.
Q5: Can I add grains like quinoa or brown rice?
A: Definitely! Adding 1/4–1/2 cup of cooked quinoa can make it a heartie
r meal.