Description
Indulge in the vibrant flavors of our Avocado Egg Salad Bowl, a nutritious dish that’s perfect for any meal. This delightful recipe features creamy avocados combined with protein-packed eggs and juicy cherry tomatoes, creating a colorful and satisfying dish. Perfect for lunch or a light dinner, this salad is not only quick to prepare but also incredibly versatile. Enjoy it on its own, in a wrap, or atop toasted bread for a wholesome meal that will keep you energized throughout the day. With customizable add-ins and seasonings, you can make it your own while relishing the fresh taste of herbs and citrus.
Ingredients
Scale
- 2 ripe avocados, diced
- 3 hard-boiled eggs, sliced
- 1 cup cherry tomatoes, halved
- 1 cup red onion, finely chopped
- 2 tbsp fresh parsley or cilantro, chopped
- Juice of 1 lemon (or lime)
- 1 tbsp olive oil
- Salt & black pepper to taste
Instructions
- Boil the eggs for 9-10 minutes until hard-boiled. Cool in cold water, peel, and quarter.
- Dice the avocados, halve the cherry tomatoes, and chop the onion and herbs.
- In a large mixing bowl, combine avocados, tomatoes, onion, and herbs. Add lemon juice and olive oil; season with salt and pepper.
- Gently fold in the boiled eggs to avoid mashing the avocado.
- Serve immediately or chill for about 10 minutes before enjoying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 185mg