🥗 Zesty Avocado & Egg Salad
This recipe serves 2 as a main dish or 4 as a side.
Ingredients
The Base:
2 large avocados, diced into bite-sized chunks
4 hard-boiled eggs, peeled and halved or quartered
1 cup cherry tomatoes, halved
1/4 small red onion, thinly sliced
2 tbsp fresh cilantro or parsley, finely chopped
The Zesty Dressing:
1/2 fresh lemon (juiced)
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp cracked black pepper
Optional: A pinch of red chili flakes for a tiny kick
Instructions
Prep the Eggs: Place your eggs in a pot of cold water. Bring to a boil, then cover and remove from heat. Let them sit for 9–10 minutes for a perfect firm yolk. Cool them in an ice bath, peel, and slice.
Assemble the Bowl: In a large shallow bowl, gently toss the diced avocado, halved cherry tomatoes, and sliced red onions.
Add the Protein: Carefully nestle the egg slices into the salad. (Adding them last keeps the yolks from smearing and keeps the salad looking beautiful).
Whisk & Drizzle: In a small jar or bowl, whisk together the lemon juice, olive oil, salt, and pepper. Drizzle the dressing evenly over the salad.
Garnish: Sprinkle with the fresh cilantro (or parsley) and an extra crack of black pepper if you like that bold look from the video.
Pro Tips for the Best Salad
Avocado Choice: Use avocados that are slightly firm to the touch so they hold their shape when tossed.
Serve Immediately: Because of the avocado and the fresh lemon juice, this salad is best enjoyed right after it’s made.
Add-ins: Feel free to add some cucumber slices for extra crunch or a sprinkle of feta cheese for a salty finish.