The hard-boiled egg and avocado salad is an incredibly easy recipe, very tasty, colorful, considered a complete meal that combines a side dish and a second course in one dish, but it can also be served as an appetizer. It can be customized as we like, according to our needs and personal tastes. The egg and avocado salad does not contain gluten or lactose, as the delicious dressing that serves as a condiment is based on lactose-free Greek yogurt. Enjoy it cold or as a packed lunch at work or during free time, 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 hard-boiled eggs
- 1 avocado
- 10 cherry tomatoes
- 1 lemon
- 10.6 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 hard-boiled eggs as we are already accustomed to do, taking care not to prolong cooking too much to prevent them from becoming heavy and indigestible (the yolk inside takes on a greenish color). Let them cool very well and then peel them. To slice them without problems, hard-boiled eggs should be cooked at least 5 hours before preparing the salad.
In the meantime, let’s prepare the accompanying sauce. Pour the Greek yogurt (I prefer it because it is thicker and more compact, but nothing prevents us from using the classic natural white yogurt, which is much more fluid) into a large bowl, add a level tablespoon of extra virgin olive oil, paprika or chili pepper (or other spices to taste), 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 refrigerate to let the flavors meld.
When the eggs are cold, slice them and place them on a plate (or in individual plates, according to needs).
Only a few minutes before enjoying the salad, score the avocado’s skin all around with a knife. Rotate the two halves of the avocado in opposite directions to divide it into two halves.
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, thinly slice them and lay them together with the hard-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 hard-boiled egg and avocado salad with the yogurt dressing.
This delicious and hearty salad can also be used as a filling for a tasty sandwich.
Extra idea. The hard-boiled egg and avocado salad can also be enriched with other ingredients, such as pilaf rice, fresh raw fava beans, croutons, and so on.
