Description
A refreshing salad combining avocados, hard-boiled eggs, and Mediterranean spices, perfect for a nutritious and satisfying meal.
Ingredients
Scale
- 2 ripe Avocados
- 4 Hard-Boiled Eggs
- 1 Red Onion, finely chopped
- 1 cup Cherry Tomatoes, halved
- 2 tablespoons Fresh Parsley, minced
- 2 tablespoons Lemon Juice
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
Instructions
- Boil the Eggs: Place eggs in a pot, cover with cold water, bring to a boil, cover and remove from heat. Let sit for 9-12 minutes.
- Prepare the Avocado: Cut avocados in half, remove the pit, scoop flesh into a bowl and mash to desired consistency.
- Chop the Veggies: Finely chop red onion and halve or quarter cherry tomatoes. Mince parsley.
- Peel the Eggs: Peel cooked eggs under running water and chop into small pieces.
- Combine Ingredients: In the bowl with mashed avocado, add eggs, onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Fold together gently.
- Taste and Adjust: Adjust seasonings to taste before serving.
Notes
For a lighter option, try using avocado oil instead of olive oil. You can also replace olive oil with Greek yogurt for a tangy twist.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 185mg
Keywords: avocado salad, egg salad, Mediterranean salad, healthy recipe, quick lunch
