Description
A fresh and easy avocado salad with cherry tomatoes, cucumber, red onion, and hard-boiled eggs, perfect for quick lunches or picnics.
Ingredients
Scale
- 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
Instructions
- 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.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Whisk until the dressing looks slightly emulsified.
- Drizzle the dressing over the salad and gently toss to combine. Use a folding motion to preserve the avocado texture.
- Serve immediately for the best flavor, or chill for up to an hour if necessary.
Notes
Eat the salad fresh to avoid browning of the avocado. Substitute ingredients as necessary based on availability.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 70mg
Keywords: avocado salad, easy salad, healthy lunch, vegetarian salad, summer salad