The boiled egg and avocado salad is an extremely easy recipe, very tasty, colorful, to be considered as a unique dish that combines side dish and main course in a single dish, but it can also be served as an appetizer. It can be personalized as we like, according to our needs and personal tastes. The egg and avocado salad contains no gluten or lactose, as the exquisite dressing sauce is made with lactose-free Greek yogurt. Enjoy it cold or as a packed lunch for work or leisure, and it can also be prepared well in advance, except for the avocado which should be added just before serving to prevent it from oxidizing.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 4 boiled eggs
- 1 avocado
- 10 cherry tomatoes
- 1 lemon
- 10.5 oz 0% fat Greek yogurt (also lactose-free)
- to taste extra virgin olive oil
- to taste fine salt
- to taste chili pepper (or hot or sweet paprika)
Steps
Boil the eggs as we are already accustomed to doing, being careful not to overcook them to avoid them becoming heavy and indigestible (the yolk inside turns greenish). Let them cool completely and then peel them. For easy slicing, the boiled eggs should be cooked at least 5 hours before preparing the salad.
Meanwhile, prepare the accompanying sauce. Pour the Greek yogurt (I prefer it because it’s thicker and more compact, but nothing prevents us from using the classic plain yogurt, much more fluid) into a large bowl, add a level tablespoon of extra virgin olive oil, paprika or chili pepper (or other spices as desired), a bit of grated lemon zest and a teaspoon of lemon juice (it serves to enhance the flavor of the sauce as a whole) and adjust with fine salt. Mix everything, cover, and place in the fridge to infuse.
When the eggs are cold, slice them and place them on a plate (or individual plates, depending on the needs).
Only a few minutes before enjoying the salad, score the avocado peel all around with a knife. Twist the two halves of the avocado in opposite directions to split it in half.
Remove the large central pit and, using a teaspoon, scoop out all the fruit’s pulp without breaking it (if the avocado is less ripe, peel it with a knife).
After obtaining the two halves without the skin, slice them thinly and place them together with the boiled eggs.
Wash the cherry tomatoes and cut them into two or four parts (depending on their size) and place them on the plate with the other ingredients.
Generously dress the boiled egg and avocado salad with the yogurt sauce.
This delicious and hearty salad can also be used as a filling for a tasty sandwich.
The extra idea. The boiled egg and avocado salad can also be enriched with other ingredients, such as pilaf rice, fresh raw fava beans, croutons, and so on.
