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Workout Egg Avocado Salad

A high-protein, keto-friendly power bowl featuring jammy soft-boiled eggs, creamy avocado, and fresh vegetables tossed in a zesty lemon-chili dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Lunch, Salad
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 large eggs soft or hard boiled
  • 2 medium ripe avocados cubed
  • 1 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 0.25 cup feta cheese crumbled
  • 2 tbsp fresh cilantro chopped
Dressing
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp red chili flakes
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Equipment

  • Saucepan
  • Mixing bowl
  • Knife
  • Whisk

Method
 

  1. Bring a pot of water to a boil. Gently add eggs and cook for 7 minutes for soft-boiled or 10 minutes for hard-boiled.
  2. Transfer eggs immediately to an ice water bath for 5 minutes to cool and stop cooking.
  3. While eggs cool, chop avocados, halve tomatoes, and slice red onion. Place in a large bowl.
  4. In a small container, whisk olive oil, lemon juice, chili flakes, salt, and pepper together.
  5. Peel the eggs and slice them in half.
  6. Drizzle half the dressing over the vegetables and toss gently.
  7. Top with egg halves, crumbled feta, and cilantro. Drizzle remaining dressing over the eggs.
  8. Serve immediately while fresh.

Notes

Soak red onions in cold water for 10 minutes before using to reduce their pungency.