Crunchy Avocado & Egg Salad

Crunchy Avocado & Egg Salad

Introduction

If you’re looking for a light and tasty dish, the Crunchy Avocado & Egg Salad is just the thing. This salad is fresh, colorful, and easy to make. Perfect for a quick lunch or a refreshing side dish!

Why Make This Recipe

This salad is not only delicious but also packed with nutrients. Avocados are full of healthy fats, and eggs provide protein. This makes it a wonderful meal for anyone seeking both taste and health. Plus, it only takes a few minutes to prepare!

How to Make Crunchy Avocado & Egg Salad

Ingredients:

• 1 avocado, sliced
• 1/2 cup boiled corn
• 2 boiled eggs, halved
• 1/2 cup cherry tomatoes, halved
• 1 cup fresh lettuce
• 1 tbsp lemon juice
• Salt & pepper to taste

Directions:

1. Start by boiling the eggs for about 10 minutes. Once they’re done, peel and slice them in half.
2. Next, boil the corn until it’s tender, which usually takes about 5 minutes.
3. Now, grab a plate and arrange the sliced avocado, halved eggs, cherry tomatoes, and fresh lettuce beautifully.
4. Drizzle some lemon juice over the top, and sprinkle with salt and pepper to taste. Enjoy your healthy salad!

How to Serve Crunchy Avocado & Egg Salad

This salad is great on its own, but you can also serve it on a bed of greens or alongside some toasted bread. It makes for a delightful lunch or dinner option!

How to Store Crunchy Avocado & Egg Salad

If you have leftovers, store them in an airtight container in the fridge. However, it’s best when eaten fresh as the avocado can brown. To help keep it fresh, you can add a little more lemon juice before storing.

Tips to Make Crunchy Avocado & Egg Salad

• Use ripe avocados for the best flavor and texture.
• For extra crunch, consider adding some nuts or seeds.
• If you like a kick, sprinkle some chili flakes on top!

Variation

Feel free to mix in some other veggies like bell peppers or cucumbers. You can also add some feta cheese for a salty twist!

FAQs

1. Can I use canned corn?
   Yes, canned corn works well! Just rinse and drain it before using.

2. How long can I store the salad?
   It’s best to eat it fresh, but you can keep it in the fridge for up to one day.

3. Can I add other proteins?
   Absolutely! Grilled chicken or chickpeas would make great additions for more protein.

Enjoy making this Crunchy Avocado & Egg Salad. It’s easy, healthy, and oh-so-delicious!

Crunchy Avocado & Egg Salad

A light and tasty salad packed with nutrients, perfect for a quick lunch or refreshing side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course lunch, Salad

Cuisine Healthy, Mediterranean

Servings 2 servings

Calories 300 kcal

Ingredients

  

Main ingredients

• 1 whole avocado, sliced Use ripe avocados for the best flavor and texture.
• 1/2 cup boiled corn Canned corn works well; just rinse and drain before using.
• 2 pieces boiled eggs, halved Boil for about 10 minutes.
• 1/2 cup cherry tomatoes, halved
• 1 cup fresh lettuce
• 1 tbsp lemon juice Drizzle over salad to enhance flavor and keep the avocado fresh.
• to taste Salt & pepper

Instructions

 

Preparation

• Boil the eggs for about 10 minutes. Once done, peel and slice them in half.
• Boil the corn until tender, which usually takes about 5 minutes.
• On a plate, arrange the sliced avocado, halved eggs, cherry tomatoes, and fresh lettuce beautifully.
• Drizzle lemon juice over the top and sprinkle with salt and pepper to taste.

Notes

For extra crunch, consider adding some nuts or seeds. If you like a kick, sprinkle some chili flakes on top! Feel free to mix in other veggies like bell peppers or cucumbers. Feta cheese can be added for a salty twist.

Keyword Avocado Salad, Egg Salad, Healthy Lunch, Nutritious Recipe, Quick Salad