Fresh Avocado & Egg Salad Bowl
A nutritious, colorful bowl that’s light, satisfying, and perfect for a quick meal.
Ingredients:
3 hard-boiled eggs, sliced
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup red onion, diced
2 cups fresh spinach or mixed greens
1/4 teaspoon paprika or chili powder (for garnish)
2 tablespoons olive oil
Juice of 1/2 lemon
Salt and black pepper, to taste
Instructions:
Prepare the Ingredients:
Hard-boil the eggs, peel, and slice them into rounds.
Dice the avocado and sprinkle with a little lemon juice to prevent browning.
Slice the cucumber, halve the cherry tomatoes, and dice the red onion.
Assemble the Salad:
Place a base of spinach or mixed greens in a large bowl.
Arrange the hard-boiled eggs, avocado, cucumber, tomatoes, and red onion on top.
Dress the Salad:
Drizzle the olive oil and freshly squeezed lemon juice over the salad.
Season with salt and black pepper to taste.
Garnish and Serve:
Sprinkle paprika or chili powder over the eggs for added flavor and color.
Serve immediately for a fresh, vibrant meal.
Serving Suggestion:
Enjoy as is for a light lunch or add grilled chicken, chickpeas, or quinoa for extra protein.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Fresh Avocado π₯& Eggπ₯ Salad Bowl
A nutritious, colorful bowl that’s light, satisfying, and perfect for a quick meal.
Ingredients:
3 hard-boiled eggs, sliced
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup red onion, diced
2 cups fresh spinach or mixed greens
1/4 teaspoon paprika or chili powder (for garnish)
2 tablespoons olive oil
Juice of 1/2 lemon
Salt and black pepper, to taste
Instructions:
Prepare the Ingredients:
Hard-boil the eggs, peel, and slice them into rounds.
Dice the avocado and sprinkle with a little lemon juice to prevent browning.
Slice the cucumber, halve the cherry tomatoes, and dice the red onion.
Assemble the Salad:
Place a base of spinach or mixed greens in a large bowl.
Arrange the hard-boiled eggs, avocado, cucumber, tomatoes, and red onion on top.
Dress the Salad:
Drizzle the olive oil and freshly squeezed lemon juice over the salad.
Season with salt and black pepper to taste.
Garnish and Serve:
Sprinkle paprika or chili powder over the eggs for added flavor and color.
Serve immediately for a fresh, vibrant meal.
Serving Suggestion:
Enjoy as is for a light lunch or add grilled chicken, chickpeas, or quinoa for extra protein.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2