Description
Indulge in the vibrant flavors of the Avocado Egg Salad Bowl, a deliciously nutritious dish that combines creamy avocados with protein-rich hard-boiled eggs and fresh vegetables. This recipe is perfect for any meal—be it a quick lunch or a light dinner. With its bright colors and zesty dressing, this salad not only satisfies your taste buds but also supports a healthy lifestyle. Plus, it comes together in just 20 minutes, making it ideal for busy days when you need something wholesome yet effortless.
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 and black pepper to taste
Instructions
- Boil the eggs for 9-10 minutes; cool, peel, and quarter them.
- Dice the avocados, halve the cherry tomatoes, and chop the onion and herbs.
- In a large bowl, combine avocado, tomatoes, onion, and herbs.
- Squeeze over lemon juice and drizzle with olive oil; season with salt and pepper.
- Gently fold in the eggs; chill for 10 minutes or serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 186mg