AVOCADO EGG POWER SALAD
The Avocado Egg Power Salad is a refreshing and nutrient-dense option for a light lunch or high-protein snack. This bowl combines the creaminess of ripe avocado with sliced boiled eggs, crisp cucumber and leafy lettuce, all dressed in a simple olive oil and apple cider vinegar blend. This avocado salad is rich in heart-healthy fats, fibre and protein. This unfussy salad is naturally gluten-free and incredibly easy to prepare. It’s ideal for busy workdays, packed lunches or post-gym meals. The clean flavours and contrasting textures of egg and avocado power salad create a balanced and energising dish that you can enjoy at any time of the day. This delicious egg and avocado salad serves as it is or pair it with a slice of wholemeal bread or wrap for added sustenance.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Californian
PREPARATION/TECHNIQUES
Boil, No-Cook, Prepared in Advance
OCCASION/HOLIDAY
Spring, Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Quick & Easy, Vegetarian, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
- 2 boiled eggs (sliced)
- ¼ avocado (cubed)
- 1 cup mixed lettuce
- ½ small cucumber (sliced)
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- Pinch of Salt
- Pinch of Pepper
FULL NUTRITIONAL INFORMATION
- Calories: 343.9 kilocalories
- Fat: 29.5 grams
- Saturated Fat: 5.6 grams
- Carbohydrate: 9.6 grams
- Sugar: 3.0 grams
- Sodium: 262.6 milligrams
- Fibre: 4.3 grams
- Protein: 12.2 grams
- Cholesterol: 298.4 milligrams
- Calcium: 74.4 milligrams
- Iron: 1.9 milligrams
- Potassium: 550.9 milligrams
- Vitamin D: 1.8 milligrams
PREPARATION
- Boil The Eggs: Place eggs in a saucepan and cover them with water. Please bring them to a boil, then reduce the flame and simmer for 9 to 10 minutes. Drain and transfer to cold water. Once cool, peel and slice.
- Prepare The Vegetables: Rinse and dry the lettuce leaves. Slice ½ a small cucumber into thin rounds and cube ¼ of a ripe avocado.
- Assemble The Bowl: Add the lettuce to the base of a serving bowl. Arrange the sliced eggs, avocado cubes and cucumber slices neatly over the top.
- Make The Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, a pinch of salt and freshly ground black pepper until emulsified.
- Dress And Serve: Drizzle the dressing over the salad just before serving. Toss gently to coat it if desired or leave arranged for presentation.
PREP TIME
10 minutes
COOKING TIME
10 minutes
TIPS
- Boil Eggs In Advance: Store boiled eggs in the fridge for up to 5 days to speed up meal preparation.
- Prevent Browning: Cube avocado just before serving and coat with vinegar to keep fresh.
- Dry Lettuce Well: Excess moisture can dilute the dressing and make the salad soggy.
- Use A Shallow Bowl: Wide bowls help with presentation and even dressing distribution.
VARIATIONS
- Make It Dairy-Free: Add a spoonful of hummus instead of eggs for a creamy vegan option.
- Add Protein: Include cooked chickpeas, grilled chicken or smoked salmon for a more filling meal.
- Add Crunch: Sprinkle with sunflower seeds or roasted pumpkin seeds for texture and nutrients.
- Switch The Greens: Use baby spinach, rocket leaves or kale for variety in taste and nutrients.
- Spice It Up: Add a pinch of chilli flakes or a splash of hot sauce for a little kick.
PREPPING AND STORAGE
- Refrigeration: Store undressed salad in an airtight container for up to 24 hours. Add dressing and avocado just before serving.
- Meal Preparation Tip: Store boiled eggs, cucumber and greens separately for best freshness.
- Freezing Not Suitable: Eggs and fresh salad greens do not freeze well due to texture changes.
- Take It To Go: Keep dressing in a small sealed container and add it just before eating.