Avocado Egg Salad
Ingredients (2 servings)
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2 cups fresh romaine or iceberg lettuce, chopped
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2 large hard-boiled eggs, peeled and cut into halves or quarters
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1 ripe avocado, sliced
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6–8 cherry tomatoes, halved
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1–2 tbsp extra-virgin olive oil
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1 tbsp lemon juice (or lime juice)
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Salt and black pepper to taste
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Optional add-ons: cucumber slices, sweet corn, black olives, chia seeds, or a light yogurt dressing.
Instructions
1. Prepare the vegetables
Wash and dry the lettuce thoroughly, then chop it into medium pieces. Slice the avocado just before assembling to prevent browning. Cut cherry tomatoes in halves for best presentation and flavor release.
2. Boil the eggs
Place eggs in a pot and cover with water. Bring to a boil, then cook for 8–10 minutes for a firm yolk. Cool under cold water, peel, and slice.
3. Make the simple dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust the level of acidity or oil depending on preference.
4. Assemble the salad
Spread the lettuce on a plate. Arrange egg slices, avocado, and tomatoes evenly on top. Drizzle with the dressing. Sprinkle a little extra black pepper for flavor.
5. Serve immediately
This salad tastes best fresh due to the avocado. If preparing ahead, add the avocado and dressing right before eating.
Q&A Section
Q: Can I make this salad ahead of time?
You can prepare the lettuce, eggs, and tomatoes in advance, but add the avocado and dressing only before serving to prevent browning and sogginess.
Q: What protein options can I add?
Grilled chicken strips, tuna, chickpeas, or smoked salmon all pair well and increase satiety.
Q: How can I prevent the avocado from browning?
Toss slices lightly in lemon juice or store with the pit in an airtight container.
Q: Is this salad good for weight loss?
Yes. It’s low-carb, high in healthy fats and protein, and very filling.
Q: Can I use another dressing?
Absolutely—yogurt dressing, balsamic vinaigrette, or a garlic-herb dressing all work perfectly.