Description
This fresh and satisfying avocado salad is creamy, light, and full of flavor. Ripe avocados are paired with perfectly boiled eggs, crisp vegetables, and a bright lemon dressing. It’s a healthy, protein-rich dish that works beautifully as a quick lunch, a side salad, or a light dinner. Simple ingredients, big comfort, and very nourishing
Ingredients
2 ripe avocados, peeled and diced
3 large eggs, boiled and sliced
1 small red onion, finely chopped
1 medium tomato, diced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
Optional: chopped parsley or cilantro for garnish
Method of Preparation
Place the eggs in a saucepan, cover with water, and bring to a boil.
Once boiling, reduce heat and simmer for 9–10 minutes. Remove, cool, peel, and slice the eggs.
Cut the avocados in half, remove the pit, peel, and dice them into bite-sized pieces.
In a large bowl, combine the avocado, tomato, and red onion.
Add the sliced boiled eggs gently to avoid breaking them.
Drizzle with lemon juice and olive oil.
Season with salt and black pepper to taste.
Toss gently until everything is well combined.
Garnish with fresh herbs if desired and serve immediately.
Serving Tip
Serve this salad fresh with toasted bread, grilled chicken, or enjoy it on its own for a healthy, filling meal.