A wholesome and protein-packed salad that combines creamy avocados with perfectly boiled eggs, creating a refreshing, satisfying, and nutritious dish. This salad is quick to prepare, rich in essential nutrients, and ideal for a light lunch, side dish, or even a post-workout meal. The creamy texture of avocado blends beautifully with the richness of eggs, while a touch of lemon juice and herbs adds a refreshing zing.
Ingredients
- 2 ripe avocados, peeled, pitted, and diced
- 4 hard-boiled eggs, chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh parsley or cilantro
- 1 small red onion, finely chopped
- Salt and black pepper to taste
Instructions
- In a large mixing bowl, mash one avocado with lemon juice, Greek yogurt, and olive oil until creamy.
- Add the chopped eggs, the second diced avocado, red onion, and fresh herbs into the bowl. Gently fold everything together.
- Season with salt and pepper, adjust flavors as needed, and serve immediately or refrigerate for 30 minutes to let the flavors meld.
Servings
Serves 2–3 people
Nutritional Info (per serving, approx.)
- Calories: 280
- Protein: 11g
- Carbohydrates: 9g
- Fat: 23g
- Fiber: 6g
- Sugar: 2g
Notes
This salad is best enjoyed fresh, as avocados can brown quickly. To prevent browning, always add lemon juice and store leftovers in an airtight container for no longer than one day. You can also cover the top with plastic wrap pressed directly on the surface of the salad to slow oxidation.
Tips
- For extra crunch, add diced cucumber or celery.
- Replace Greek yogurt with light sour cream if you prefer a tangier taste.
- Sprinkle with paprika or chili flakes for a spicier kick.
- Serve on whole-grain toast or as a filling for wraps to make it more hearty.
Health Benefits
Avocados are packed with heart-healthy monounsaturated fats, potassium, and fiber, which help reduce cholesterol and support overall cardiovascular health. Eggs provide high-quality protein and essential amino acids, keeping you full and energized. This salad is also rich in antioxidants such as lutein and zeaxanthin, which promote eye health. The healthy fats combined with protein make it a balanced dish that supports muscle repair, weight management, and brain health.
Q & A
Q: Can I make this salad ahead of time?
A: Yes, but it is best eaten fresh. If you prepare in advance, store in an airtight container with extra lemon juice to slow down browning.
Q: Can I make it vegan?
A: You can substitute boiled eggs with chickpeas or firm tofu for a plant-based version.
Q: What can I serve this with?
A: This salad pairs well with whole-grain bread, crackers, or as a side dish with grilled chicken or fish.
Q: Is this recipe suitable for weight loss?
A: Yes, it is nutrient-dense, high in protein, and healthy fats, which can help keep you full for longer while supporting weight management goals.
Q: Can I use lime juice instead of lemon?
A: Absolutely, lime juice works just as well and adds a slightly different tangy flavor.