Avocado Egg Salad with Cucumber, Cherry Tomatoes, and Red Onion

Prep Time: 15 minutes   |   Cook Time: 10 minutes   |   Total Time: 25 minutes   |   Servings: 4

Introduction

Avocado egg salad recipe with cucumber cherry tomatoes and red onion is a fresh, colorful, and protein-rich dish that's perfect for a healthy lunch or light dinner. Creamy avocado and tender hard-boiled eggs pair beautifully with crisp cucumber, juicy cherry tomatoes, and zesty red onion. Finished with a simple lemon herb dressing, this refreshing salad is low in carbohydrates, packed with healthy fats, and full of vibrant flavors. Quick to prepare and incredibly satisfying, it's a wholesome meal you'll want to enjoy all year long.

Ingredients

• 4 large eggs, hard-boiled and halved
• 1 large avocado, diced (200 g)
• 1 medium cucumber, sliced (200 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1/4 red onion, thinly sliced (40 g)
• 2 tablespoons fresh parsley or cilantro, chopped (10 g)

For the Lemon Dressing:

• 2 tablespoons extra virgin olive oil (30 ml)
• 1 tablespoon fresh lemon juice (15 ml)
• 1 teaspoon Dijon mustard (5 ml)
• 1 garlic clove, minced
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)

Step-by-Step Instructions

1. Cook the eggs:
   Place the eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let sit for 10–12 minutes. Cool, peel, and cut in half.
2. Prepare the vegetables:
   Dice the avocado, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
3. Make the dressing:
   In a small bowl whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper until well combined.
4. Assemble the salad:
   In a large bowl combine cucumber, tomatoes, avocado, and red onion. Arrange the eggs on top.
5. Add herbs:
   Sprinkle with chopped parsley or cilantro for extra freshness.
6. Dress and serve:
   Drizzle the lemon dressing over the salad and serve immediately.

Tips for Success

• Use ripe but firm avocados for the best texture.
• Fresh lemon juice helps prevent the avocado from browning.
• Add grilled chicken, tuna, or shrimp for additional protein.
• Chill the eggs before slicing for cleaner cuts.
• Serve immediately for maximum freshness.

FAQs

Can I make this salad ahead of time?
Yes, but add the avocado and dressing just before serving to keep everything fresh.

Can I use lime juice instead of lemon?
Absolutely. Lime juice adds a bright, refreshing flavor and works perfectly.

Is this salad low carb?
Yes, this avocado egg salad is naturally low in carbohydrates and high in protein and healthy fats.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. For best results, keep the dressing separate and add freshly cut avocado before serving.