Avocado Salad with Tomato, Eggs, and Cucumber

Avocado Salad with Tomato, Eggs, and Cucumber

Author: Lauren Prep Time: 10 minutes
Cook Time: 10 minutes Total Time: 20 minutes
Yield: 2 servings Category: LUNCH Cuisine: American Diet: Vegetarian

Ingredients

  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, thinly sliced
  • 1/2 cup red onion, sliced
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
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Instructions

  1. In a large bowl, combine the diced avocado, cherry tomatoes, cucumber, red onion, and chopped hard-boiled eggs. Use gentle hands so your avocado remains in generous chunks.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Whisk until the dressing looks slightly emulsified.
  3. Drizzle the dressing over the salad and gently toss to combine. Use a folding motion to preserve the avocado texture.
  4. Serve immediately for the best flavor, or chill for up to an hour if necessary.

Notes

  1. Eat the salad fresh to avoid browning of the avocado. Substitute ingredients as necessary based on availability.