Discover a refreshing and nutritious dish with this Boiled Egg & Avocado Veggie Salad Bowl. Perfect for a light lunch or as a side in a larger meal, this salad is packed with protein, vitamins, and healthy fats that will keep you satisfied. This vibrant and colorful salad is easy to prepare and requires no cooking beyond boiling the eggs, making it a fantastic option for busy days.
Why You Will Love This Recipe
This salad is not just visually appealing but also incredibly versatile and nutritious. It combines protein-rich hard-boiled eggs with creamy avocado, which is a great source of healthy fats. The addition of cherry tomatoes, red onions, sweet corn, and Romanesco or broccoli ensures that you get a healthy dose of vitamins and minerals in every bite. Plus, with customizable seasoning and optional dressing, you can make this salad as light or indulgent as you like. It’s perfect for meal prep, can be made in minutes, and is easily transportable, making it a must-try addition to your recipe collection!
Pro Tips for Making the Boiled Egg & Avocado Veggie Salad Bowl
- Always use fresh eggs for the best flavor and texture. A simple way to tell if an egg is fresh is to place it in a bowl of water; if it sinks, it’s fresh; if it floats, it’s time to discard it.
- When slicing avocados, make sure they are perfectly ripe for the best taste and texture. If you plan to serve the salad later, you might want to scoop the avocado out just before serving to prevent browning.
- For additional flavor, consider roasting the corn before adding it to the salad. This enhances the sweetness and adds a smoky flavor.
- Feel free to customize your salad by adding other veggies such as cucumbers or bell peppers for extra crunch.
- This recipe is also great for meal prepping. Store the salad components separately and combine them fresh when ready to serve for maximum freshness.
Ingredients
Gather the following ingredients to create your Boiled Egg & Avocado Veggie Salad Bowl:
- 2 hard-boiled eggs, sliced
- 1/2 avocado, sliced or scooped
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup sweet corn (cooked or canned)
- 1/2 cup Romanesco or broccoli florets, lightly steamed
- 2 tbsp feta cheese cubes
- Fresh parsley for garnish
- Salt & black pepper to taste
- Optional: Olive oil & lemon juice for dressing
Instructions
Follow these simple steps to assemble your salad:
- Step 1: Start by cooking the eggs to a hard-boiled state. Place them in a pot, cover with water, and bring to a boil. Once boiling, let them cook for about 9-12 minutes, then cool and peel.
- Step 2: Prepare your vegetables by slicing the avocado and halving the cherry tomatoes. Thinly slice the red onion and, if using fresh sweet corn, you can either steam or grill it to enhance the flavor.
- Step 3: For the Romanesco or broccoli, lightly steam it just until tender. This should take about 3-4 minutes. You want them vibrant and slightly crunchy.
- Step 4: In a large bowl, arrange the sliced ingredients — start with the lettuce (if using) followed by the eggs, avocado, cherry tomatoes, red onion, sweet corn, and broccoli or Romanesco.
- Step 5: Sprinkle feta cheese over the top and season with salt, black pepper, and chopped fresh parsley for a burst of color and flavor.
- Step 6: If desired, drizzle with olive oil and a squeeze of lemon juice for added zest before serving.
Frequently Asked Questions
1. Can I use other vegetables in this salad?
Absolutely! Feel free to add or substitute with any other vegetables you enjoy, such as cucumbers, bell peppers, or spinach.
2. Can I make this salad a day in advance?
While the salad components can be prepped in advance, it’s best to combine them shortly before serving to maintain freshness, especially the avocado.
3. What can I use instead of feta cheese?
If you’re not a fan of feta, try crumbled goat cheese, mozzarella, or leave it out entirely for a dairy-free option.
4. How can I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent sogginess.
5. Is this salad suitable for meal prep?
Yes! You can prep individual components and store them separately, then combine them when you’re ready to eat for fresh flavors.
Conclusion
This Boiled Egg & Avocado Veggie Salad Bowl is not only nutritious but also incredibly satisfying and flavorful. With a combination of fresh ingredients and optional enhancements, it’s a fantastic choice for anyone looking to maintain a healthy lifestyle without sacrificing taste. Enjoy this energizing salad for lunch, as a light dinner, or as a side dish. It’s quick to prepare and endlessly customizable, making it a delightful addition to your culinary repertoire.