Description
Discover the delightful Avocado Egg Salad Bowl, a vibrant and nutritious dish that brings together creamy avocados, protein-packed eggs, and fresh vegetables. Perfect for a quick lunch or light dinner, this salad is as versatile as it is delicious. With its refreshing flavors and colorful presentation, it’s an ideal choice for any occasion. In just 20 minutes, you can whip up this satisfying meal that’s not only filling but also customizes easily to suit your taste preferences.
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
- Optional: pinch of chili flakes for heat
Instructions
- Boil the eggs for 9-10 minutes. Once cooked, cool them down, peel, and quarter.
- Dice the avocados, halve the cherry tomatoes, and chop the red onion and herbs.
- In a large mixing bowl, combine the diced avocado, cherry tomatoes, chopped onion, and herbs.
- Drizzle with lemon juice and olive oil; season with salt, pepper, and optional chili flakes.
- Gently fold in the quartered eggs to maintain their shape. Chill for about 10 minutes before serving or enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 186mg