Description
Indulge in the vibrant flavors of this Avocado Egg Salad Bowl, a perfect blend that promises both taste and nutrition. Ideal for a quick lunch or a refreshing dinner, this delightful dish combines creamy avocados, protein-rich eggs, and juicy cherry tomatoes. With its colorful presentation and customizable ingredients, itโs not just a meal but an experience that pleases the palate and nourishes the body. Whether enjoyed on its own, wrapped in whole wheat, or served atop fresh greens, this salad is sure to become a go-to favorite.
Ingredients
Scale
- 2 ripe avocados, diced
- 3 hard-boiled eggs, sliced or quartered
- 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. Once cooked, cool them down, peel, and quarter.
- Dice the avocados and halve the cherry tomatoes. Chop the red onion and herbs.
- In a large mixing bowl, combine diced avocado, cherry tomatoes, onion, and herbs.
- Squeeze over lemon juice and drizzle with olive oil. Season with salt, black pepper, and chili flakes if desired.
- Gently fold in the quartered eggs to keep the avocados intact.
- Chill for about 10 minutes before serving or enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Make sure to use ripe avocados for optimal creaminess. Feel free to mix in cooked chicken or turkey for added protein. Experiment with different herbs like dill or basil for varied flavors.