Description
A delightful mix of rich avocado and protein-packed boiled eggs, with fresh vegetables for a healthy and filling salad perfect for any meal.
Ingredients
Scale
- 4 large eggs
- 2 ripe avocados
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: A pinch of red pepper flakes for added spice
Instructions
- Place the eggs in a medium-sized pot, cover them with water, and bring it to a boil.
- Once boiling, cover the pot and remove it from heat, letting the eggs sit for 10-12 minutes.
- Meanwhile, mash the avocados in a large mixing bowl.
- Add the chopped onion, halved tomatoes, and cilantro to the bowl with the avocado.
- Drizzle with lime juice and olive oil, then mix gently to combine.
- Prepare an ice water bath, drain the eggs, and transfer them to cool for about 5 minutes.
- Peel and chop the eggs, then add them to the avocado mixture.
- Season with salt, pepper, and red pepper flakes, then toss everything together.
- Taste and adjust seasoning if necessary before serving.
Notes
Best enjoyed fresh but can be stored for 24-48 hours in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 370mg