AVOCADO EGG SALAD WITH LETTUCE CUCUMBER OLIVE
The Avocado Egg Salad With Lettuce Cucumber Olive 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 Avocado Egg Salad With Lettuce Cucumber 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
Here is a list of ingredients for the preparation of Avocado Egg Salad With Lettuce Cucumber Olive:
- 100 grams | 3.53 ounces | 2 boiled eggs, sliced
- 35 grams | 1.23 ounces | ¼ avocado, cubed
- 30 grams | 1.06 ounces | 1 cup mixed lettuce
- 75 grams | 2.65 ounces | ½ cucumber, sliced
- 5 grams | 0.48 ounces | 1 tablespoon olive oil
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon apple cider vinegar
- 3 grams | 0.01 ounces | 1 pinch salt
- 3 grams | 0.01 ounces | 1 pinch black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 357 kilocalories
- Total Fat: 28.2 grams
- Saturated Fat: 5.3 grams
- Carbohydrates: 8.4 grams
- Fibre: 3.4 grams
- Sugar: 3.1 grams
- Protein: 17.9 grams
- Sodium: 291 milligrams
- Cholesterol: 376 milligrams
- Vitamin D: 2.5 micrograms
- Calcium: 59 milligrams
- Iron: 1.9 milligrams
- Potassium: 610 milligrams
PREPARATION
These steps are followed for the preparation of Avocado Egg Salad With Lettuce Cucumber Olive:
- 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 it arranged for presentation.
PREPARATION TIME
10 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for the preparation of Avocado Egg Salad With Lettuce Cucumber Olive:
- Boil Eggs In Advance: Store boiled eggs in the refrigerator 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.
