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Fast and tasty
Salad with avocado and egg

Avocado and Egg Salad

Tasty, hearty, bright, pretty, and a little different! If you love filling vegetable salads, this one is sure to win you over. The ingredients come together beautifully: crisp tomatoes and lettuce, zesty onion, buttery avocado, and tender boiled egg with a tasty dressing.

Maria

Recipe author

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Composition / ingredients

Servings:

Tomatoes (cherry)

150

Lettuce leaves (mixed)

100

Eggs

Avocado

Parsley (2 sprigs)

Onion (red)

0.5

Mayonnaise

Sour cream

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 56 % 10 g

Carbohydrates 22 % 4 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a delicious avocado and egg salad? It's quick and easy! First, gather the ingredients from the list.
Step 2:

Wash, dry, and halve the tomatoes. I used a few yellow cherry tomatoes for color. If you're using regular tomatoes, cut them into wedges. Pick tomatoes that are juicy but firm — soft ones don't hold their shape and will turn to mush during slicing and tossing, spoiling the look of the dish.
Step 3:

Cut the avocado in half and remove the pit. Peel each half and slice it — I cut it into half-moons, which look pretty in the salad. Peel the avocado in this order on purpose: it's full of natural oils and gets slippery once peeled, so you could cut yourself trying to halve it after peeling.
Step 4:

Peel the red onion and slice it into thin half-moons. If you like, marinate the onion in a mix of vinegar and sugar for 20 minutes.
Step 5:

Boil the eggs soft (2–3 minutes) or hard (9–10 minutes), then cool, peel, and cut into wedges or rounds.
Step 6:

Use a store-bought salad-greens mix or make your own from whatever greens you have.
Step 7:

Wash, dry, and finely chop the parsley. Besides parsley, you can use other herbs — dill, cilantro, green onion, or a mix.
Step 8:

Combine the lettuce, avocado, tomatoes, onion, and parsley in a bowl. You can salt the salad, though I usually skip salt in salads with mayonnaise. Drizzle everything with lemon juice and toss gently.
Step 9:

Mound the salad on a plate and arrange boiled-egg quarters around the edge. Serve with small dishes of mayonnaise and sour cream on the side for extra dressing. Enjoy!

Everyone's threshold for salty, sweet, bitter, spicy, sour, and hot is different, so always adjust the spices and seasonings to your taste. If you're trying a seasoning for the first time, remember that some are easy to overdo (chili pepper, for one).
Homemade mayonnaise is best — tastier and better for you. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, either on their own or mixed with the mayonnaise in whatever ratio you like, which lightens the dish.