A quick and nutritious salad with avocado and egg, perfect for a healthy lunch or light dinner. This recipe is simple to prepare and packed with healthy fats and proteins.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming eggs are pre-boiled)
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Lunch/Dinner
- Diet: Vegetarian
Ingredients
- 1 ripe avocado
- 2 hard-boiled eggs
- 1 handful of cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: fresh parsley or cilantro, chopped
Instructions
- Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Dice the avocado.
- Peel the hard-boiled eggs and slice them into quarters.
- In a bowl, combine the diced avocado, sliced eggs, cherry tomatoes, cucumber, and red onion.
- Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.
- Gently mix all the ingredients together.
- Garnish with fresh parsley or cilantro if desired.
Notes
- You can boil the eggs ahead of time and store them in the refrigerator to further reduce preparation time.
- This salad is delicious on its own but can also be served on a bed of mixed greens or with some whole-grain crackers.