Here is a simple, delicious recipe to recreate the Avocado and Egg Salad shown in the image. It is naturally low in carbohydrates, packed with healthy fats, and very easy to whip up.
Ingredients
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Eggs: 2–3 large eggs, hard-boiled and quartered
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Avocado: 1 large ripe avocado, cubed
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Greens: 1–2 cups baby spinach or mixed salad greens
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Red Onion: 1–2 tablespoons, finely sliced or diced
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Dressing:
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1 tablespoon extra virgin olive oil
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1 tablespoon fresh lemon or lime juice
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Seasoning & Garnish:
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Sea salt and freshly cracked black pepper (to taste)
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1 tablespoon fresh chives or parsley, finely chopped
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Instructions
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Prep the Base: Place the baby spinach or salad greens at the bottom of your serving bowl.
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Layer the Salad: Arrange the cubed avocado, quartered hard-boiled eggs, and thin slices of red onion on top of the greens.
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Dress: Drizzle the extra virgin olive oil and fresh lemon juice evenly over the salad components.
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Season: Generously sprinkle sea salt, plenty of freshly cracked black pepper, and the chopped herbs across the top.
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Serve: Gently toss just before eating to combine the flavors without mashing the delicate avocado and egg yolks.
Variations & Tips
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Add Protein: This pairs beautifully with grilled chicken, bacon crumbles, or smoked salmon.
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Storage: Because avocado oxidizes and turns brown, this salad is best enjoyed fresh immediately after assembly.