Description
This Workout Egg Avocado Salad is a nutritious and delicious lunch option that combines protein-rich hard-boiled eggs with creamy avocados and fresh greens. Enhanced with a zesty lemon and olive oil dressing, this salad is perfect for a healthy, high-protein meal that fuels your body and satisfies your taste buds.
Ingredients
Main Ingredients
- 4 large eggs, hard-boiled and chopped
- 2 ripe avocados, diced
- 2 cups fresh spinach or mixed greens
- 1/4 cup red onion, finely diced
- 1/4 cup cherry tomatoes, halved
Dressing Ingredients
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Garnish
- 1 tablespoon fresh parsley or cilantro, chopped
Instructions
- Prepare the base: Place the chopped hard-boiled eggs and diced avocados into a large mixing bowl to create the salad’s protein and creamy foundation.
- Add fresh vegetables: Incorporate the fresh spinach or mixed greens, finely diced red onion, and halved cherry tomatoes into the bowl with the eggs and avocado, mixing gently to combine the ingredients.
- Make the dressing: In a small bowl, whisk together fresh lemon juice, olive oil, salt, black pepper, and paprika until well combined to create a flavorful and tangy dressing.
- Toss the salad: Pour the dressing over the salad mixture and gently toss all the ingredients to ensure even coating and flavor distribution without mashing the avocado.
- Garnish and serve: Sprinkle the chopped fresh parsley or cilantro over the top just before serving. Serve immediately for optimal freshness, or chill for up to 30 minutes to enhance the flavors.
Notes
- For extra protein, add grilled chicken or chickpeas to the salad.
- If meal prepping, keep the avocado separate and add it just before serving to prevent browning.
- You can substitute spinach with other mixed greens or kale according to preference.
- This salad is best served fresh but can be refrigerated for up to 1 day.
