Avocado Egg & Cucumber Salad
Avocado Egg & Cucumber Salad
Avocado Egg & Cucumber Salad is a refreshing and nutritious dish that brings together creamy avocado, protein-packed eggs, and crunchy cucumber. This salad is not only delicious but also quick and easy to prepare, making it perfect for a light lunch or a side dish at dinner. With its colorful ingredients and vibrant flavors, it’s sure to please everyone at the table.
Why Make This Recipe
This recipe is great for several reasons. First, it combines healthy fats from the avocado, protein from the eggs, and fresh flavors from the cucumber and tomatoes. Second, it’s very simple to make and takes only a few minutes to prepare. You can enjoy it on a busy weekday or serve it at a gathering and impress your guests. Lastly, it is versatile and can be customized to include your favorite ingredients.
How to Make Avocado Egg & Cucumber Salad
Ingredients:
- 1 ripe avocado (sliced)
- 2 boiled eggs (halved)
- 1 small cucumber (chopped)
- 6–8 cherry tomatoes (halved)
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt & pepper to taste
Directions:
- Arrange the sliced avocado, chopped cucumber, halved boiled eggs, and halved cherry tomatoes on a plate.
- Drizzle the olive oil and lemon juice over the top.
- Sprinkle with salt and pepper to taste.
4.Serve fresh. Enjoy the simple, clean flavors that burst with color!
How to Serve Avocado Egg & Cucumber Salad
This salad is best served fresh. You can serve it on its own as a light meal or pair it with whole grain bread for a more filling option. It can also be a lovely side dish for grilled chicken or fish. For added flair, consider garnishing with fresh herbs like parsley or cilantro.
How to Store Avocado Egg & Cucumber Salad
If you have leftovers, it’s best to store them in an airtight container in the refrigerator. However, because avocado tends to brown quickly, it’s recommended to eat the salad within a few hours for the best taste and appearance. If storing for later, you may want to keep the ingredients separate and combine them just before serving.
Tips to Make Avocado Egg & Cucumber Salad
- Use a ripe avocado for the best flavor and creaminess.
- Adjust the lemon juice to your liking; it adds a nice zesty touch.
- If you prefer a bit more crunch, consider adding radishes or bell peppers to the salad.
Variation
For a heartier version, you can add ingredients like cooked quinoa, grilled chicken, or chickpeas. You can also swap out the lemon juice for balsamic vinegar for a different flavor profile.
FAQs
1. Can I use other vegetables in this salad?
Yes! Feel free to add any of your favorite vegetables, such as bell peppers, carrots, or spinach for extra nutrients.
2. How long will the salad last in the refrigerator?
The salad is best enjoyed fresh but can last for about 1 day in the fridge.
3. Can I make this salad vegan?
Absolutely! You can omit the boiled eggs or replace them with tofu or chickpeas for protein while keeping the other ingredients the same.
Avocado Egg & Cucumber Salad
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A refreshing and nutritious salad combining creamy avocado, protein-packed eggs, and crunchy cucumber, perfect for a light lunch or side dish.
Ingredients
- 1 ripe avocado (sliced)
- 2 boiled eggs (halved)
- 1 small cucumber (chopped)
- 6–8 cherry tomatoes (halved)
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt & pepper to taste
Instructions
- Arrange the sliced avocado, chopped cucumber, halved boiled eggs, and halved cherry tomatoes on a plate.
- Drizzle the olive oil and lemon juice over the top.
- Sprinkle with salt and pepper to taste.
- Serve fresh. Enjoy the simple, clean flavors that burst with color!
Notes
For added flair, consider garnishing with fresh herbs like parsley or cilantro. Eat within a few hours for the best taste and appearance.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Healthy
