Avocado Salad with Tomato, Eggs, and Cucumber

I love this vibrant Avocado Salad featuring creamy avocado, juicy cherry tomatoes, crisp cucumber, and tender spinach, all brought together with zesty lemon dressing and topped with protein-rich hard-boiled eggs.

Why You’ll Love This Recipe

I adore how fresh and colorful this salad is—it’s a feast for the eyes and the palate. The avocado adds creaminess, while the lemon dressing gives it a bright, tangy kick. With hard-boiled eggs, it becomes filling enough for a light lunch but still refreshingly simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 avocado, diced

• 1 cup cherry tomatoes, halved

• 1 cucumber, thinly sliced

• 1/2 cup red onion, thinly sliced

• 4 hard-boiled eggs, halved

• 1 cup spinach leaves

• 1/4 cup olive oil

• 2 tablespoons lemon juice

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Directions

1. In a large bowl, I combine diced avocado, halved cherry tomatoes, sliced cucumber, red onion, and spinach leaves.

2. In a small bowl, I whisk together olive oil, lemon juice, salt, and black pepper until well blended.

3. I pour the dressing over the salad ingredients and gently toss to coat everything evenly.

4. I top the salad with the halved hard-boiled eggs.

5. I serve immediately to enjoy the fresh textures and flavors at their best.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Total time: 15 minutes

Variations

• I sometimes add feta or goat cheese for a creamy, tangy twist.

• For extra crunch, I’ll toss in some toasted pine nuts or chopped almonds.

• I swap the spinach with arugula or mixed greens when I want a pepperier base.

• To add more protein, I occasionally mix in cooked chicken breast or chickpeas.

• I play with the dressing by replacing half the olive oil with balsamic vinegar for a richer flavor.

storage/reheating

This salad is best enjoyed fresh. If I have leftovers, I store the components separately in airtight containers—dressing on its own, and the avocado mix and eggs in another—then refrigerate for up to 1 day. I’ll dress it just before serving to avoid soggy greens.

FAQs

1. Can I make this salad ahead of time?

I prefer to prep the vegetables and dressing ahead, but I only dress and assemble the salad right before serving to keep it crisp and fresh.

2. How do I prevent the avocado from browning?

I get the best results by dressing everything promptly and keeping the salad refrigerated. A squeeze of extra lemon juice can also slow browning.

3. Can I substitute the spinach with something else?

Absolutely—I enjoy swapping spinach with arugula, mixed greens, or even kale (massaged lightly with a bit of olive oil) for a different texture and flavor.

4. What’s a good alternative to hard-boiled eggs?

If I’m avoiding eggs, I’ll substitute with grilled chicken, canned tuna, or chickpeas to keep the protein content up.

5. Is this salad gluten-free and vegetarian?

Yes, it’s vegetarian and naturally gluten-free, making it suitable for many dietary needs.

Conclusion

I always turn to this Avocado Salad when I want something healthy, colorful, and satisfying with minimal effort. The combination of creamy avocado, crisp veggies, zesty dressing, and protein-packed eggs makes it a go-to for a simple yet flavorful meal.