This healthy egg and avocado salad is super crisp and refreshing. It’s perfect for breakfast, lunch, or as a side for dinner!
We are currently in the heart of winter over here, but I surprisingly found what may be the BEST tomatoes I’ve ever seen! I’ve never been this happy with tomatoes (not even in the summer).
So since I feel like I kind of struck gold with these, naturally I HAD to make a tomato salad!
This salad is packed with protein, a quick and tangy lemon based dressing, and fresh produce! I love having it for breakfast or lunch, but it also pairs beautifully with dinner.
Egg and avocado salad ingredients:
To make this delicious and easy salad recipe, you will need:
• red onion
• olive oil
• salt & pepper
How to make egg and avocado salad:
All you have to do to make this salad is combine your ingredients, and toss them together.
That is it!
The only thing I will say on this is to be a bit gentle, just to avoid breaking up the eggs and avocado. But other than that, there’s really no science to it!
Egg and avocado salad storage:
This salad will keep for about 2 hours at room temperature or in the fridge. While it is delicious, avocado doesn’t last too long after it’s been peeled and sliced!
If you liked this egg and avocado salad, check out some of these similar recipes!
- 4 large eggs, boiled and chopped
- 1 medium avocado, (about 1 cup) cubed
- 4 medium Roma tomatoes. cubed
- 2 medium cucumbers, sliced
- 1 medium red onion, thinly sliced
- 1/4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Combine all ingredients in a large bowl. Gently toss to combine.