A colorful and refreshing salad bowl filled with creamy avocado slices, ripe cherry tomatoes, fresh greens, and a perfectly cooked egg. This wholesome and vibrant dish is perfect for a light lunch or a nourishing breakfast option.

Why You’ll Love This Recipe

Simple and quick to prepare with no cooking required (except the egg)
Packed with healthy fats, fiber, and vitamins
Customizable with various toppings and dressings
Naturally gluten-free and can easily be made vegan

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ripe avocados
Cherry or grape tomatoes
Mixed salad greens (spinach, arugula, lettuce)
Red onion, thinly sliced
Egg (soft-boiled or poached)
Olive oil
Salt and black pepper
Fresh lemon juice
Optional: chili flakes, herbs (basil, parsley)

directions

Slice the avocados and tomatoes, and arrange them in a serving bowl along with your chosen greens.
Thinly slice the red onion and scatter over the salad.
Cook the egg to your preferred doneness (soft-boiled or poached are recommended) and place it in the center.
Drizzle olive oil and a splash of lemon juice over the ingredients.
Season with salt, pepper, and optional chili flakes or herbs.
Serve immediately.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time (egg): 5–6 minutes
Total time: 15 minutes

Variations

Add protein such as grilled chicken, chickpeas, or tuna
Include cucumbers, bell peppers, or radishes for extra crunch
Replace the egg with tofu or omit it for a vegan version
Use a vinaigrette or yogurt-based dressing for added flavor

storage/reheating

Best consumed immediately after preparation for peak freshness
If storing, keep ingredients separate in airtight containers for up to 1 day
Do not store cut avocado for long periods as it browns quickly
Egg can be cooked in advance and refrigerated up to 1 day

FAQs

Can I prepare this salad in advance?

Yes, but store the components separately and add avocado and egg just before serving.

How do I keep the avocado from browning?

Toss it in lemon juice immediately after slicing to reduce oxidation.

Can I use hard-boiled eggs instead of soft-boiled?

Absolutely. Hard-boiled eggs work well and offer a firmer texture.

What kind of tomatoes are best?

Cherry or grape tomatoes are ideal for their sweetness and vibrant color, but any ripe tomato will work.

Is this salad filling enough for a main meal?

Yes, especially if you add a protein like chicken or chickpeas.

Can I use store-bought dressing?

Yes, but olive oil and lemon juice provide a fresh, clean flavor that pairs well with avocado.

Can I make this salad vegan?

Yes—just omit the egg or replace it with plant-based protein such as tofu.

What herbs go best with this salad?

Fresh basil, parsley, or dill add a fragrant, fresh touch.

Can I add grains to this salad?

Yes, adding quinoa, bulgur, or brown rice can make it more substantial.

Is this salad suitable for keto or low-carb diets?

Yes, it is low in carbohydrates and high in healthy fats, making it ideal for such diets.

Conclusion

The avocado and tomato salad bowl is a fresh, nourishing dish that’s quick to prepare and endlessly adaptable. With its blend of textures and flavors—from creamy avocado to juicy tomatoes and tender greens—it’s a perfect choice for any meal of the day. Whether you’re keeping it light or loading it up with extras, this salad delivers both nutrition and satisfaction.