Let’s make this tasty and delightfully filling avocado, tomato and egg salad which is completely vegetarian and really easy to make.
Whether you’re making a salad as a side dish with your food or want to make a salad as your main meal, this is one of the best salads you can make because it has all the ingredients that makes it a whole meal including the super fruit avocado which has been recommended by many experts for a healthy diet.
At the time of making this avocado, tomato and egg salad, I am staying on the Greek island of Crete and as you can see from the picture I have some Greek black olives complete with the pits which make the olives taste amazing.
For the preparation, most of the ingredients just require slicing into bite size pieces.
The only two ingredients that require removing the outer skin are the onion and avocado.
For the onion, just cut through both ends to remove the root part and the top part, cut into two halves and remove the two outer layers. Then slice the onion into thin slices.
For the avocado, you need to slice it into two haves, scoop out one half and slice it into small bite size chunks, or you can just use a spoon to scoop out little bits and toss them into the salad bowl, there’s no right or wrong here.
Watch the video to learn how to easily slice an avocado. Every step is included to show you how to make this amazing salad easily.
Watch how to make this Avocado, Tomato And Egg Salad
You can also check out the recipe card for the list of ingredients and print it to your computer or copy it to your mobile phone for future use.
I usually like to use red onions in most of my cooking, especially in salads because besides having a nice taste, they add colour to the dishes I make. However, with this salad, I decided to use a sweet white onion, and you may have noticed from the pictures, I started cutting the onion, then realised I hadn’t taken the pictures and as it was the last onion, I have a chopped onion in the picture. Still, it tasted really good. ????
And I also created a sweet and tangy dressing just for this salad, as I usually use a simple olive oil, balsamic vinegar and a sprinkle of dried oregano for my salad dressing, because it tastes great and takes 1 minute to make.
The dressing is based on Greek style yoghurt which makes the dressing just the correct density because I use Worcester sauce and lemon juice, both of which are very thin, so the yoghurt balances them, I also use honey which makes the dressing thickness just perfect for the salad.
So the dressings includes Greek style yoghurt, mild mustard, Worcester sauce, lemon juice, olive oil, honey, dried oregano, salt and pepper
Just before you add the dressing, you can remove the shells and slice two boiled eggs into wedges, add them on top of the salad, season with salt and pepper to taste and sprinkle some delicious tangy dressing on top.
Just a little tip here when adding the dressing, only use a little on the main bowl if you don’t intend to eat all the avocado, tomato and egg salad, otherwise you can dish out some of the salad into smaller bowls and then add the dressing. The reason for this, is your salad will start to lose quality if you refrigerate it while there’s dressing at the bottom of the bowl.
This avocado, tomato and egg salad makes enough for two people as a healthy salad meal or can be used as a side dish with your main meal.
And when you’re all done, the result will be an amazingly satisfying Mediterranean style salad that will satisfy your hunger as well as ensure you’re eating a delicious and tasty fruit and veg for a healthy diet.
You have got to try this at least once a week, the combination of these ingredients is yummytastic.
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Easy Yummy Avocado, Tomato And Egg Salad
- Total Time: 20 mins
- Yield: 2 1x
- Diet: Vegetarian
Description
Let’s make this tasty and delightfully filling avocado, tomato and egg salad which is completely vegetarian and really easy to make.
Whether you’re making a salad as a side dish with your food or want to make a salad as your main meal, this is one of the best salads you can make because it has all the ingredients that makes it a whole meal including the super fruit avocado which has been recommended by many experts for a healthy diet.
Ingredients
- 2 Eggs
- 125g Baby Mozzarella Balls
- 15 Cherry Tomatoes
- 1/2 An Avocado
- 1/2 An Iceberg Lettuce
- 1/2 A Lemon
- 1 Mediterranean Cucumber
- 10 Black Olives
- 1 Small Onion
- 2 tbsp Greek Style Yoghurt
- 1 tsp Mild Mustard
- 1 tbsp Worcester Sauce
- 1 tbsp Olive Oil
- 1 tbsp Honey
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Boil 2 eggs for 15 minutes (bring water to boil, add eggs, cover and simmer on low heat).
- Start by chopping the lettuce into bite size and place into the salad bowl. Slice the cucumber and toss into the bowl. Remove the top and bottom ends and the 2 outer layers of the onion, slice thinly and add to the bowl. Slice as many as you like of the cherry tomatoes and add to the bowl. Toss in the baby mozzarella balls. Toss in the black olives. Slice the avocado into 2 halves and scoop out one half with a spoon, cut into bite size and add to the bowl.
- Now it’s time to make the dressing. Add 2 tbsp Greek style yoghurt into a jar. Add a tsp mild mustard. Add 1 tbsp Worcester sauce. Add the juice of half a lemon. Add 1 tbsp olive oil. Add 1 tbsp honey. Add 1 tsp dried oregano. Add 1 tsp salt & 1 tsp pepper. Mix it all well.
- Remove Egg shells and slice the eggs into wedges, add on top of the salad and drizzle with the remainder of the salad dressing. Season with salt and pepper. Enjoy.
Notes
You can use the juice from the second half of the lemon to preserve the second half of the avocado. Place it in a sealed container and refrigerate for 2-3 days.
- Prep Time: 20 mins
- Category: Salad
- Cuisine: Middle Eastern
Nutrition
- Serving Size:
- Calories: 321
- Sugar: 7.7 g
- Sodium: 2008.9 mg
- Fat: 16.2 g
- Carbohydrates: 17.9 g
- Protein: 28.8 g
- Cholesterol: 154.9 mg
Keywords: Avocado, Tomato, Egg Salad
