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.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 185mg
Keywords: egg avocado salad bowl, veggie salad bowl, healthy lunch bowl, protein salad, low carb salad