Rainbow Eggs and Avocado Salad Bowl
Description
This vibrant and nutritious Rainbow Eggs and Avocado Salad Bowl is a feast for both the eyes and the body. Packed with colorful vegetables, creamy avocado, and protein-rich eggs, it’s a perfect dish for a healthy breakfast, lunch, or light dinner. The mix of textures and flavors—crunchy, creamy, tangy, and savory—makes this salad satisfying and delicious.
Ingredients (Serves 2)
4 large eggs
1 ripe avocado, sliced
1 cup red cabbage, finely shredded
1 cup cherry tomatoes, halved
1 cup baby spinach or mixed greens
1 medium carrot, grated or spiralized
1 small cucumber, sliced
¼ cup red bell pepper, sliced
2 tbsp olive oil
1 tbsp lemon juice or apple cider vinegar
Salt and black pepper, to taste
Optional toppings: chia seeds, sunflower seeds, microgreens, or feta cheese
Instructions
Boil the Eggs:
Place the eggs in a pot and cover with cold water.
Bring to a boil over medium heat.
Once boiling, turn off the heat and cover the pot. Let sit for 10–12 minutes.
Transfer eggs to a bowl of cold water, let cool, peel, and slice in halves or quarters.
Prepare the Vegetables:
While the eggs are cooking, wash and cut all vegetables.
Shred the red cabbage, grate the carrot, slice the cucumber and bell pepper, and halve the cherry tomatoes.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice (or vinegar), salt, and pepper.
Assemble the Bowl:
In two large salad bowls, arrange spinach or greens as a base.
Neatly place avocado, cabbage, carrot, cucumber, tomatoes, and bell pepper in sections.
Add the egg halves on top.
Drizzle with dressing.
Top with seeds or cheese if desired.
Preparation & Cook Time
Prep Time: 15 minutes
Cook Time (boiling eggs): 12 minutes
Total Time: 27 minutes
Nutritional Information (Per Serving, Approximate)
Nutrient Amount
Calories 370 kcal
Protein 14 g
Carbohydrates 20 g
Fiber 9 g
Sugars 6 g
Fat 28 g
Saturated Fat 5 g
Cholesterol 370 mg
Sodium 270 mg
Note: Values may vary slightly depending on exact ingredients and quantities used.
Common Questions & Answers
Q: Ca I use poached or scrambled eggs instead of boiled?
A: Yes, poached or scrambled eggs work well, but boiled eggs keep the bowl tidy and are easier to prep ahead.
Q: How long does this salad keep?
A: It’s best eaten fresh, but you can store it (undressed) in the fridge for up to 24 hours. Keep avocado and dressing separate until serving to prevent browning and sogginess.
Q: What’s a good protein substitute for vegans?
A: Replace eggs with baked tofu, chickpeas, or tempeh for a plant-based version.
Q: Can I add grains?
A: Absolutely! Quinoa, brown rice, or farro make great additions for extra energy and satiety.
Q: How do I keep the avocado from browning?
A: Toss sliced avocado in lemon juice before adding it to the salad, or slice it