Description

Creamy Avocado & Egg Salad is a fresh and satisfying dish that combines the rich flavors of ripe avocado and soft-boiled eggs. Perfect for a quick lunch or light dinner, this salad is not only delicious but also packed with nutrients. The creamy dressing adds a delightful texture, while crisp greens provide a refreshing contrast. This recipe is a breeze to prepare, making it an excellent choice for busy days or when you want something healthy yet indulgent.

Ingredients

Scale

2 cups chopped romaine or iceberg lettuce
1 avocado, diced
2 soft-boiled eggs, chopped
2 tbsp creamy dressing (Caesar, ranch, or tahini-based)
Salt & pepper to taste
1 tsp chia seeds (optional, for garnish)

Instructions

Boil the eggs in water for 7 minutes until soft-boiled. Cool them in cold water before peeling and chopping.
In a large bowl, combine the chopped lettuce with the diced avocado and chopped eggs.
Drizzle your choice of creamy dressing over the mixture and season with salt and pepper to taste. Top with chia seeds if desired.
Serve immediately to enjoy the freshness and crispness of your salad.

Prep Time: 5 minutes
Cook Time: 7 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 220mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 7g
Protein: 12g
Cholesterol: 370mg

Keywords: To avoid browning, sprinkle lemon juice over the diced avocado before mixing. Feel free to customize the salad with ingredients like cherry tomatoes or herbs for added flavor.