Looking for a fast and fabulous dish that delivers big on both flavor and nutrition? The Fresh Avocado, Egg & Tomato Salad is a crowd-pleasing favorite that brings together creamy avocado, hearty eggs, and sweet cherry tomatoes in a zesty, no-fuss bowl of deliciousness. It’s one of those salads that feels like a treat every time, whether you’re serving it up for a light lunch, as a dinner side, or part of a potluck spread. Each bite is packed with color, freshness, and just the right amount of richness.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient for this Fresh Avocado, Egg & Tomato Salad is chosen for its unique flavor and texture. Simple yet satisfying, they work together in perfect harmony for a salad that’s vibrant, nourishing, and impossibly easy to throw together.
- Boiled eggs: The star protein, these eggs add a soft, creamy richness and help make the salad more filling.
- Avocado: Pick a ripe avocado—it brings buttery texture, healthy fats, and that iconic green pop.
- Cherry tomatoes: These sweet, juicy gems brighten the whole dish with color and tang.
- Romaine lettuce: Use crisp chopped romaine for refreshing crunch and light bitterness that balances the other flavors.
- Olive oil: Just a drizzle adds silkiness and brings everything together with a Mediterranean touch.
- Lemon juice: A splash boosts freshness and prevents the avocado from browning.
- Salt & pepper: Don’t forget to season—this simple step makes every ingredient shine!
How to Make Fresh Avocado, Egg & Tomato Salad
Step 1: Prep Your Ingredients
Start by getting all your ingredients ready. Halve the boiled eggs, cube the avocado, and slice those cherry tomatoes in half. Chopping the romaine lettuce last helps it stay crisp and perky. A little organization now means assembling your Fresh Avocado, Egg & Tomato Salad is a breeze.
Step 2: Make the Simple Dressing
In a small bowl, whisk together olive oil, lemon juice, and a good pinch of salt and pepper. This quick dressing adds a sunny zing and ties all the flavors together without overpowering that fresh produce.
Step 3: Toss the Lettuce and Tomatoes
Add the chopped romaine lettuce and halved cherry tomatoes to a large mixing bowl. Drizzle over the dressing and gently toss everything so the greens and tomatoes are glistening and evenly coated.
Step 4: Add Eggs and Avocado
Now, gently add in your halved eggs and avocado cubes. Be careful not to mash the avocado or break up the eggs—you want them to stay gorgeous for serving and maintain their texture.
Step 5: Finish and Serve
Give your Fresh Avocado, Egg & Tomato Salad a final sprinkle of salt and pepper. Arrange everything so the colors are showing off—because we eat with our eyes first! Serve immediately for maximum freshness.
How to Serve Fresh Avocado, Egg & Tomato Salad
Garnishes
Amp up the flavor and visual appeal by showering your salad with fresh herbs like chopped cilantro, parsley, or chives. For added crunch, toss in a handful of toasted sunflower seeds or croutons right before serving. A light dusting of smoked paprika or a few chili flakes adds a gentle kick if you’re into a little heat.
Side Dishes
This salad shines solo for a quick lunch, but it also pairs divinely with grilled chicken, a seared salmon fillet, or even some roasted chickpeas for extra protein. For weekend brunch, serve it next to a crusty baguette or whole wheat toast and a bowl of summer fruit.
Creative Ways to Present
For parties, try layering the Fresh Avocado, Egg & Tomato Salad in individual jars for easy entertaining and eye-catching appeal. You could also serve it in lettuce cups for a fun, hand-held twist or use it as a filling for wraps and pita pockets for a picnic-friendly meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Fresh Avocado, Egg & Tomato Salad, store it in an airtight container in the fridge. It’s best enjoyed within 1–2 days—the eggs and avocado are most delicious when fresh, but they’ll stay tasty if kept cold and covered.
Freezing
Freezing is not recommended for this salad. The eggs and avocado can turn watery and lose their lovely textures after thawing. For best results, make only what you plan to enjoy within a couple of days, and savor it fresh.
Reheating
This salad is designed to be eaten cold or at room temperature, so reheating isn’t necessary. If you’d like to freshen it up after a day in the fridge, consider tossing in a little extra lemon juice and maybe a few fresh tomato halves to revive the flavors.
FAQs
Can I make Fresh Avocado, Egg & Tomato Salad ahead of time?
Yes! You can prep your lettuce, tomatoes, and dressing a few hours ahead. Wait to cut the avocado and assemble everything until just before serving to keep everything crisp and vibrant.
What type of eggs work best for this salad?
Both hard-boiled and slightly jammy eggs taste wonderful here. Just make sure they’re cooked and cooled completely, so they slice cleanly and hold together in the salad.
How do I keep the avocado from browning?
Toss the avocado cubes with lemon juice right after cutting. This not only adds brightness, but also acts as a natural preservative to keep your Fresh Avocado, Egg & Tomato Salad looking spectacular.
Can I add other veggies or protein?
Absolutely! Cucumber, red onion, or sliced radishes give extra crunch, and adding grilled shrimp or chicken turns it into a hearty meal. This recipe is endlessly customizable, so make it your own.
Is this salad keto or low carb?
Yes, Fresh Avocado, Egg & Tomato Salad fits into keto and many low-carb meal plans, thanks to its healthy fats and proteins. Just keep your bread or starchy sides to a minimum or swap for keto-friendly alternatives.
Final Thoughts
If you’re craving something fresh, wholesome, and full of flavor, you simply have to try the Fresh Avocado, Egg & Tomato Salad. It’s a guaranteed mood-lifter and a surefire hit at any table. I can’t wait for you to fall in love with this easy-to-make classic!
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Fresh Avocado, Egg & Tomato Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Fresh Avocado, Egg & Tomato Salad is a delightful and nutritious dish that combines creamy avocado, protein-packed eggs, juicy cherry tomatoes, and crisp romaine lettuce tossed in a light and tangy dressing.
Ingredients
Boiled Eggs:
- 4 boiled eggs, halved
Avocado:
- 1 large avocado, cubed
Cherry Tomatoes:
- 1 cup cherry tomatoes, halved
Romaine Lettuce:
- 2 cups chopped romaine lettuce
Dressing:
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt & pepper to taste
Instructions
- Prepare the Ingredients: Boil the eggs, halve them, cube the avocado, halve the cherry tomatoes, and chop the romaine lettuce.
- Assemble the Salad: In a large bowl, combine the eggs, avocado, cherry tomatoes, and romaine lettuce.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Toss and Serve: Drizzle the dressing over the salad, toss gently to combine, and serve immediately.
Notes
- This salad is best served fresh to enjoy the flavors and textures at their peak.
- You can customize the dressing by adding herbs like parsley or dill for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 186mg
