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Avocado Salad with Tomato, Eggs, and Cucumber – Fresh, healthy and super delicious! This flavorful avocado salad is made with super simple ingredients. All the nutritious goodness of avocado is combined with hard-boiled eggs, cucumber, jalapeno, red onion, and fragrant cilantro. This avocado egg salad recipe is perfect for your busy weeknight dinners or potluck contributions!
Photo credit: © Eatwell101.com
Ingredients list for the Avocado Salad with Tomato, Eggs, and Cucumber
- 2 avocados, sliced
- 1/2 pound red cherry tomatoes or grape tomatoes, halved
- 1 cucumber, sliced
- 1 Jalapeño, seeded and sliced
- 1/3 cup red onion, sliced
- 1 or 2 hardboiled eggs, quartered
- Fresh chopped cilantro
- 1 spring onion, sliced
For the lemon vinaigrette dressing
- 1/3 cup olive oil
- Juice of 2 large lemons
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1-2 garlic cloves, minced
- Salt and pepper to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. The make the avocado egg salad: Combine all ingredients in a large salad bowl: avocado, tomatoes, cucumber, red onion, eggs, Jalapeño, spring onion, and cilantro.
2. In a glass jar, combine the ingredients for the dressing: olive oil, lemon juice, mustard, honey, garlic, salt, and pepper. Shake vigorously.
3. Drizzle the dressing over the salad ingredients and toss to coat well. Adjust seasoning of the avocado egg salad with more salt and pepper, if desired. Enjoy!
Photo credit: © Eatwell101.com
Tips for the avocado egg salad recipe
This avocado salad recipe is loaded with veggies; cherry tomatoes, crisp cucumber, red onion, avocado and the cilantro and dressing make the whole salad so fresh and flavorful! This quick an easy avocado salad makes the perfect healthy side dish for any occasion.
- Don’t overly toss the avocado corn salad because of the avocado. When you stir everything together, try to keep things a little chunky but not to the point you get the texture of guacamole!
- Keep the hardboiled eggs slightly undercooked so the yolks are still a little runny. This adds extra creaminess the the avocado salad!
How to Choose, Store and Ripen Avocados
Look for an avocado that is firm yet gives a little when gently squeezed. If the avocado is hard, it’s not ready to eat yet so keep it for another recipe. You can ripen your avocados on the counter for about 2-4 days, depending on the room temperature. You can keep your unripened avocados until you are ready to ripen them.
What substitution can I make for the salad?
- You can swap red onion with white onion.
- You can use dill, basil or parsley instead of cilantro
- You can use chopped Roma tomatoes instead of cherry tomatoes
What to serve with the avocado salad?
This avocado salad pairs pretty well with roasted red potatoes and grilled shrimp skewers. If you’re on the lighter side, crisp pita chips or homemade crackers will do great!
Can I make this avocado salad ahead of time?
This avocado salad is best consumed within 5-6 hours. To make ahead for up to 4 hours, toss the diced avocado in lime juice and add remaining ingredients right before serving. After that time, avocado will turn brown because of oxidation.
More salad recipes you might like
- Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil
- Healthy Avocado Chicken Salad
- Spinach Salad with Mozzarella, Tomato & Pepperoni
- Caprese Avocado Salad with Mozzarella, Pesto, Tomato, and Balsamic
Photo credit: © Eatwell101.com
