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Egg & Avocado Salad

It’s no secret that I’m a HUGE fan of avocado.  When I dine out, I am naturally drawn to items that have avocado.  I love the taste of avocado on its own, but I also find that the types of food that are topped with avocado tend to be really good as well. 

This egg & avo salad is another variation of my “Super Secret Salad Dressing”.  I made a short video to show you how to make it: click here for the video!

Eggs are a fantastic source of protein and fat, while avocado is full of more heart healthy fats.  Mix it with some fresh greens, and you have a great meal.  I often have this salad for lunch or breakfast and I stay energized for hours! 


Egg & Avocado Salad
Serves 2
A delicious, easy to make and nourishing salad. Be prepared to have lasting energy!
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  1. 1 ripe avocado (medium to large size)
  2. 4 hard boiled eggs, peeled and chopped
  3. 3 tbsp. white balsamic vinegar (I don't actually measure)
  4. 1 tsp. garlic powder or fresh garlic, minced
  5. Salt & pepper to taste
  6. Generous amount of mixed greens: I used radicchio, spinach and Romaine. When I say generous, I mean generous! Probably about 4-5 cups per person. No one ever said "I really need to eat fewer leafy greens".
  1. In a large salad bowl (I searched for a long time to find a bowl large enough!), mash the avocado with a fork until pretty smooth. Some chunks are okay. Add the vinegar, eggs, salt, pepper, and garlic. Mix well.
  2. Add the greens and toss! Add more vinegar or salt/pepper if needed.
  3. I decorated the salad with a few more slices of egg for presentation as I made it for a party. Usually I don't bother.
Tanja Shaw