Ingredients
Scale
- 2 ripe avocados, cubed
- 3 boiled eggs, peeled and quartered
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup chopped parsley
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp chili flakes (optional)
- Salt and pepper, to taste
Instructions
- Combine avocado cubes, boiled eggs, cherry tomatoes, and red onion in a large bowl.
- Add chopped parsley, then season with salt, pepper, and chili flakes.
- Drizzle olive oil and lemon juice over the ingredients.
- Gently toss everything together until evenly coated, being careful not to mash the avocado too much.
- Serve immediately for a fresh, creamy, and zesty salad.
Notes
- Best served fresh; avocado may brown if stored for long.
- Optional: add a sprinkle of feta or toasted seeds for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 155 mg