Description
A nutritious and delicious salad featuring creamy avocados, protein-packed boiled eggs, and crunchy vegetables, 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
- Boil the eggs in a medium-sized pot covered with water, bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.
- While eggs are cooking, halve the avocados and scoop the flesh into a mixing bowl, leaving some chunks for texture.
- Add chopped red onion, halved cherry tomatoes, and cilantro to the bowl with the avocado. Drizzle with lime juice and olive oil, then mix gently.
- Transfer boiled eggs to ice water for 5 minutes to cool. Peel and chop them, then add to the avocado mixture.
- Season with salt, pepper, and optional red pepper flakes. Toss to combine.
- Taste and adjust seasoning if necessary, then serve.
Notes
Use fresh ingredients for the best flavor. Prepare the avocado right before serving to avoid browning.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 370mg