Egg Salad With Tomato, Cucumber, And Avocado
This egg salad with tomato, cucumber, and avocado is an easy and protein packed salad. This fresh, healthy and flavorful salad is perfect as launch or dinner. It is super delicious and can be made using a few simple ingredients.
Creaminess from the eggs and avocado and a little crunch from the cucumber makes the salad more delicious and enjoyable.
Equipment
Ingredients
- ½ Large Size Cucumber Sliced 1/4 Inch Thick And Halved
- 8 Cherry Tomatoes Halved
- 1 Medium-size Ripe Avocado Cut Into Small Pieces
- 1 medium Size Carrot Julliened
- 2 Hard Boiled Eggs Quartered
- ¼ Red Onion Sliced
- 2 Tbsp Fresh Coriander Chopped
- 2 Tbsp / 30 ml Fresh Lemon Juice
- 1 Tbsp / 15 ml Olive Oil
- ½ Tsp / 3 g Salt
- ½ Tsp / 1 g Black Pepper
Instructions
Boil Eggs and Prepare Vegetables
- First, place 2 eggs in a saucepan and pour water.
- Bring it to a boil, reduce the heat to low, and simmer for 10 minutes. Then, transfer the eggs into a bowl of ice-cool water to cool down completely.
- At that time, slice the cucumber, cherry tomatoes, carrots, red onion, and coriander.
Mix, Serve, and Enjoy!
- Add cucumbers, carrots, avocado, onion, cherry tomatoes, and chopped eggs to a large mixing bowl.
- Then add chopped coriander, fresh lemon juice, and olive oil, and sprinkle with salt and pepper. Gently mix everything until combined.
- Serve immediately or cover the bowl with plastic wrap and refrigerate if you want to serve the salad later.