Zesty Avocado and Egg Power Salad
This zesty avocado and egg power salad pairs creamy avocado and protein-rich eggs with bright cherry tomatoes, lime, and a hint of chili for a quick, flavorful meal that works for breakfast, lunch, or post-workout refueling.
Equipment
- Saucepan
- Mixing bowl
- knife
Ingredients
- 4 large eggs hard-boiled and halved
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 2 tbsp red onion finely chopped
- 2 tbsp fresh cilantro chopped
- 1/2 lime juiced
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
- pinch chili powder or smoked paprika optional
Instructions
Boil the Eggs
- Place eggs in a saucepan, cover with cold water by an inch, and bring to a gentle boil. Once boiling, reduce heat slightly and cook for 10–12 minutes. Transfer eggs to an ice bath or cold water to stop cooking, then peel and cut each egg in half.
Chop & Mix
- Dice the avocado, halve the cherry tomatoes, and finely chop the red onion. Add the prepared eggs and the chopped vegetables to a large mixing bowl.
Season Like a Boss
- Drizzle the olive oil and squeeze the juice from half a lime over the bowl. Sprinkle salt, black pepper, and a pinch of chili powder or smoked paprika if using. Gently fold everything together, taking care not to mash the avocado.
Garnish & Serve
- Finish with a generous sprinkle of chopped cilantro and serve right away for the best texture and flavor. Optionally chill briefly before serving if you prefer it cold.