Avocado & Egg Salad

Avocado & Egg Salad

High Protein | Colorful & Fresh | Serves 2–3

🧾 Ingredients

• 2 ripe avocados, sliced

• 3 soft-boiled eggs, halved

• 1 cup cherry tomatoes, halved

• 1 small red onion, thinly sliced

• 2 tbsp olive oil

• 1 tbsp lemon juice

• Fresh parsley, chopped

• Salt & freshly ground black pepper, to taste

Instructions

1. Boil the Eggs:

   • Bring water to a gentle boil. Add eggs and cook for 7 minutes for soft-boiled (or 9 minutes for firmer yolks).

   • Cool in ice water, peel, and slice in half.

2. Prepare the Vegetables:

   • Slice avocados and drizzle with a little lemon juice to prevent browning.

   • Cut cherry tomatoes and red onions.

3. Assemble the Salad:

   • In a large bowl or serving plate, arrange avocado slices, tomato halves, onion, and egg halves.

4. Dress It Up:

   • Whisk together olive oil, lemon juice, salt, and pepper.

   • Drizzle the dressing evenly over the salad.

5. Finish & Serve:

   • Garnish with chopped parsley and a sprinkle of freshly ground black pepper.

   • Serve immediately and enjoy fresh!

Chef’s Notes & Tips

• Add-ons: Sprinkle with chia seeds, hemp seeds, or feta cheese for extra protein.

• Make it creamy: Mash one avocado with lemon juice to create a creamy dressing base.

• Meal prep tip: Keep avocados uncut until serving to prevent browning.

• For crunch: Add cucumber slices or roasted nuts.

Servings

• Makes 2–3 servings as a light meal or 4 servings as a side dish.

Nutritional Information (per serving, approx.)

(Values vary based on portion size and exact ingredients used.)

Health Benefits

• 🥑 Avocado: Rich in healthy monounsaturated fats, potassium, and fiber.

• 🥚 Eggs: Excellent source of protein, choline, and vitamin D.

• 🍅 Tomatoes: Loaded with antioxidants like lycopene.

• 🧅 Onions: Help improve heart health and immunity.

• 🍋 Lemon juice & Olive oil: Support digestion and provide heart-healthy fats.

Q&A for Avocado & Egg Salad

Q1: Can I make this ahead of time?
Yes! You can prep all ingredients in advance, but add avocado and dressing just before serving to keep it fresh.

Q2: What can I substitute for eggs?
Use grilled tofu, chickpeas, or boiled potatoes for a vegan version.

Q3: How do I keep avocados from browning?
Toss them with lemon or lime juice and cover tightly with plastic wrap.

Q4: Is this salad keto-friendly?
Absolutely — it’s low in carbs and high in healthy fats and protein.

Q5: Can I use hard-boiled eggs instead of soft-boiled?
Yes! It depends on your texture preference — soft-boiled gives a creamier bite.