Description
This refreshing avocado salad combines ripe avocados, cherry tomatoes, and proteins for a delicious meal.
Ingredients
Scale
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- 4 eggs (boiled, poached, or scrambled)
- ¼ cup fresh cilantro or parsley, chopped
- 2 tbsp olive oil (for drizzling)
- Juice of 1 lemon (optional for flavor)
Instructions
- Wash and chop the cherry tomatoes and cucumber. Finely chop the red onion and herbs.
- Slice open the avocados, remove the pit, and scoop out the flesh into wedges or cubes.
- Cook the eggs in a skillet over medium heat according to your preference.
- In your favorite bowl, layer cucumber and cherry tomatoes first, followed by avocado slices.
- Add cooked eggs on top of the avocado layer and sprinkle with red onion.
- Garnish with fresh herbs and drizzle olive oil or lemon juice before serving.
Notes
- This salad can be served as a light lunch or as a side dish.
- Feel free to customize by adding your favorite ingredients or toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: no-cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl