Healthy High Protein Egg Avocado Salad
A delightful and easy lunch option combining eggs and avocado for a nutritious, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Healthy, High Protein, Vegetarian
Ingredients
Scale
- 2 soft-boiled eggs
- 1 ripe avocado
- 1 cup cherry tomatoes, halved
- 1/4 red onion, diced
- Fresh herbs (such as cilantro or parsley), chopped
- Salt and pepper to taste
- Lemon juice (optional)
Instructions
- Start by soft-boiling the eggs: place eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 6-7 minutes. Remove eggs and cool in cold water. Peel and chop eggs.
- In a bowl, mash the avocado.
- Add the chopped eggs, halved cherry tomatoes, diced red onion, and chopped herbs to the bowl.
- Season with salt, pepper, and lemon juice if desired.
- Stir gently to combine all ingredients, being careful not to mash the tomatoes.
- Serve immediately or refrigerate for later.
Notes
Best served fresh. Store leftovers in an airtight container in the refrigerator for up to one day.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 186mg