This Boiled Egg & Avocado Veggie Salad Bowl is fresh, colorful, and full of nourishing ingredients! Creamy avocado, perfectly boiled eggs, and a rainbow of crisp veggies come together in a bowl that’s as satisfying as it is wholesome. It’s the perfect balance of flavors and textures trust me, this salad will become your new go-to for quick, healthy meals!

Why You’ll Love Boiled Egg & Avocado Veggie Salad Bowl

Name: Boiled Egg & Avocado Veggie Salad Bowl
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 2 large eggs, boiled and halved; 1/2 avocado, diced; 2 cups mixed salad greens; 1/2 cup cherry tomatoes, halved; 1/2 cup cucumber slices; 1/4 cup shredded carrots; 1/4 cup red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and black pepper to taste; 1 tablespoon sunflower seeds or pumpkin seeds (optional)

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re putting together a quick lunch, a light dinner, or meal prepping for the week, this bowl checks all the boxes. Here’s why it’s a favorite:
Versatile: Works as a main meal or a hearty side dish.
Budget-Friendly: Made with simple, affordable ingredients.
Quick and Easy: Ready in 20 minutes or less.
Customizable: Swap in your favorite veggies or add grains for extra substance.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients

Ingredients in Boiled Egg & Avocado Veggie Salad Bowl

Here’s what makes this bowl so delicious:
Boiled Eggs: Creamy yolks and tender whites add richness and protein.
Avocado: Smooth, buttery texture and healthy fats.
Mixed Greens: A fresh base of spinach, arugula, or romaine.
Veggies: Cucumber, cherry tomatoes, bell peppers, and carrots for crunch and color.
Red Onion: Adds a hint of sharp flavor to balance the creaminess.
Olive Oil & Lemon Juice: A simple, fresh dressing.
Salt & Pepper: To enhance all the flavors.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Boil a pot of water for the eggs.
Combine Ingredients: Cook eggs for 8–10 minutes for firm yolks, then cool, peel, and slice.
Prepare Your Cooking Vessel: Arrange mixed greens in a large salad bowl.
Assemble the Dish: Add chopped veggies, sliced avocado, and boiled eggs on top of the greens.
Cook to Perfection: Drizzle with olive oil and lemon juice.
Finishing Touches: Sprinkle with salt and pepper, and toss gently.
Serve and Enjoy: Serve immediately for the freshest flavor and texture.

Nutrition Facts:

Servings: 2
Calories per serving: 320

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve Boiled Egg & Avocado Veggie Salad Bowl

This salad is perfect on its own as a meal but can also be served as a side with grilled chicken, fish, or a crusty slice of bread. It’s equally delicious served warm or chilled.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use ripe but firm avocados so they hold their shape.
For softer or runnier yolks, boil the eggs for 6–7 minutes instead.
Add cooked quinoa, brown rice, or lentils for more substance.
Top with feta, goat cheese, or nuts for extra flavor and crunch.

FAQ’s

Can I make the eggs ahead of time? Yes, boil and peel them up to 3 days in advance.
Can I use different greens? Absolutely, kale, romaine, or spring mix all work well.
What dressing works best? A simple olive oil and lemon combo is perfect, but any vinaigrette works.
Can I add protein? Yes, grilled chicken, salmon, or tofu would be delicious.
Can I make it vegan? Omit the eggs and add chickpeas or extra avocado.
How do I keep the avocado from browning? Drizzle with lemon or lime juice.
Can I meal prep this? Yes, store ingredients separately and assemble before eating.
What veggies can I swap? Zucchini, radish, or roasted sweet potato work great.
Can I add cheese? Feta, mozzarella, or parmesan are tasty additions.
How long will leftovers last? Best enjoyed fresh, but leftovers can be stored for 1 day in the fridge.

Conclusion

The Boiled Egg & Avocado Veggie Salad Bowl is a fresh, hearty, and versatile dish you’ll love for any meal. With creamy avocado, protein-rich eggs, and crisp veggies, it’s the perfect way to enjoy a healthy and satisfying salad. Once you try it, you’ll be making it again and again!

Boiled Egg & Avocado Veggie Salad Bowl

Author: Charlotte
Prep Time: 10 mins
Cook Time: 8 mins (for boiling eggs)
Total Time: 18 mins
Yield: 2 servings 1x
Category: Salad
Method: Boiling + Assembly
Cuisine: American

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Description

This Boiled Egg & Avocado Veggie Salad Bowl is a nutrient-packed, protein-rich meal filled with fresh vegetables, creamy avocado, and perfectly boiled eggs. It’s ideal for a healthy lunch or light dinner.

Ingredients

Scale

2 large eggs, boiled and halved
1/2 avocado, diced
2 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/2 cup cucumber slices
1/4 cup shredded carrots
1/4 cup red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and black pepper to taste
1 tablespoon sunflower seeds or pumpkin seeds (optional)

Instructions

Boil eggs to your preferred doneness, then peel and halve them.
In a large bowl, arrange salad greens, cherry tomatoes, cucumber, carrots, and red onion.
Add diced avocado and boiled egg halves on top.
Whisk together olive oil, lemon juice, salt, and pepper for the dressing.
Drizzle dressing over the salad and sprinkle seeds on top if desired. Serve immediately.

Notes

Use soft or hard-boiled eggs based on your preference.
Top with feta or goat cheese for extra flavor.
Can be prepped ahead by storing dressing separately and adding avocado before serving.