Easy Avocado Egg Salad with Cherry Tomatoes
A fresh, creamy salad featuring avocado, boiled eggs, and cherry tomatoes, all dressed in a zesty olive oil and lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe avocados, cubed
- 3 boiled eggs, peeled and quartered
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup chopped parsley
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp chili flakes (optional)
- Salt and pepper, to taste
Instructions
- Prepare Your Ingredients
- Boil Your Eggs
- Cube the Avocado
- Slice the Cherry Tomatoes
- Combine the Ingredients
- Dress the Salad
- Taste and Adjust
- Chill or Serve
Notes
Serve immediately or let it chill in the fridge for about 30 minutes to meld flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 186mg
Keywords: avocado, egg salad, cherry tomatoes, healthy salad, weeknight dinner