🥑 Avocado Egg Tomato Salad

 

🥑 Avocado Egg Tomato Salad

If you are looking for a healthy, refreshing, and satisfying dish that is quick and easy to prepare, Avocado Egg Tomato Salad is the perfect choice. This vibrant salad combines the creamy richness of ripe avocados, the protein-packed goodness of boiled eggs, and the juicy freshness of cherry tomatoes. Together, these ingredients create a balanced and flavorful meal that is both nutritious and delicious.

Avocados are widely known as a superfood due to their high content of heart-healthy fats, fiber, and essential vitamins. They provide a creamy texture that naturally enhances the salad without needing heavy dressings. Eggs, on the other hand, are an excellent source of high-quality protein, helping to keep you full and energized throughout the day. The addition of tomatoes and onions brings brightness, freshness, and a slight tangy flavor that perfectly balances the richness of the avocado and eggs.

This salad is extremely versatile. It can be served as a light lunch, a side dish for grilled meats or seafood, or even as a healthy dinner option. It is also ideal for people following low-carb, keto, or balanced diet plans. With simple ingredients and minimal preparation time, this recipe is perfect for busy days when you want something nourishing yet effortless.

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🥗 Ingredients

• 2 ripe avocados, diced
• 2 boiled eggs, sliced or chopped
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 2 tablespoons fresh parsley or cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice or lime juice
• Salt, to taste
• Black pepper, to taste
• Optional: chili flakes for a little heat

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👨‍🍳 Instructions

1. Prepare the Ingredients
   Start by boiling the eggs. Place eggs in a pot, cover them with water, and boil for about 9–10 minutes. Remove from heat, cool them under cold water, peel, and slice them.

2. Cut the Avocados
   Slice the avocados in half, remove the pit, and cut the flesh into bite-sized cubes. Place them gently into a large mixing bowl.

3. Add the Vegetables
   Add the cherry tomatoes, sliced red onion, and fresh herbs into the bowl with the avocado.

4. Prepare the Dressing
   In a small bowl, mix olive oil, lemon juice, salt, black pepper, and chili flakes (if using). Whisk well until combined.

5. Combine Everything
   Add the sliced boiled eggs to the salad. Pour the dressing over the mixture and gently toss everything together. Be careful not to mash the avocado.

6. Serve
   Serve immediately for the best flavor and freshness. You can chill it for 10–15 minutes if you prefer it cold.

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🍽️ Serving Suggestions

• Serve with toasted bread or garlic toast
• Pair with grilled chicken, steak, or fish
• Add lettuce or spinach to turn it into a larger salad bowl
• Use it as a filling for wraps or sandwiches

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💡 Tips

• Use slightly firm avocados to keep the salad from becoming mushy.
• Add the dressing just before serving to maintain freshness.
• Store leftovers in an airtight container for up to one day.

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