Chopped Egg, Cucumber and Tomato Salad - Diethood

Go Back

Recipe Image

Equipment

Nutrition Label

–+ servings

Smaller Normal Larger

close up of sliced red onions, halved hard boiled eggs, chopped avocado, sliced cherry tomatoes, and sliced cucumbers topped with crumbled feta cheese

5 from 8 votes

Chopped Egg, Cucumber and Tomato Salad

Fresh and absolutely delicious! This amazing egg and avocado salad is perfect for spring and summer parties!

Prep Time20

Total Time20

Course: Lunch

Cuisine: American

Keyword: avocado egg salad, cucumber tomato salad

Servings:

Author: Katerina Petrovska

Equipment

Bowl

Ingredients

For the Salad

2 cups cherry tomatoes, halved
2 avocados, diced
1 English cucumber, sliced and cut into half-moons
1 jalapeno, deseeded and finely diced
½ cup thinly sliced red onions
4 to 6 hard boiled eggs, coarsely chopped or diced

For the Dressing

3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon lemon zest
1 clove garlic, minced
Salt and pepper, to taste

For the Garnish

½ cup Crumbled feta cheese, for garnish, optional
Fresh chopped parsley, for garnish, optional

Instructions

In a large salad bowl combine chopped tomatoes, avocado, cucumbers, jalapeno, onions, and eggs. Set aside.
In a small mixing bowl whisk together the oil, lemon juice, mustard, lemon zest, garlic, salt, and pepper; taste and adjust accordingly.
Add dressing to the salad and gently toss to combine. Taste for salt and/or dressing, and adjust.
Top with crumbled feta and parsley; serve.

Nutrition

Calories: 418kcal | Carbohydrates: 19g | Protein: 13g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 203mg | Sodium: 304mg | Potassium: 886mg | Fiber: 8g | Sugar: 6g | Vitamin A: 969IU | Vitamin C: 38mg | Calcium: 158mg | Iron: 2mg

QR Code linking back to recipe