Egg and Avocado Salad recipe - ingredients, nutrition and when to eat it
This salad combines boiled eggs, avocado, and baby greens in one bowl for a smooth, creamy, savory bite.
This salad combines boiled eggs, avocado, and baby greens in one bowl for a smooth, creamy, savory bite. It’s a great choice for a light lunch or a weekend brunch.
Salads & light · 12 minutes to cook
Tips: Cut the avocado just before serving and sprinkle it with lemon juice to slow browning.
Tips: Shake off excess moisture from the baby greens so the dressing doesn’t become watery.
Tips: Let the eggs cool completely before slicing so the yolks don’t crumble as easily.
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Ingredients (1 serving)
- Egg — 1 pc
- Avocado — 70 g
- Baby greens — 50 g
- Cherry tomatoes — 5 pc
- Olive oil — 1 tsp
- Lemon — 10 g
- Ground black pepper — 1 pinch
- Salt — 1 pinch