Tomato Avocado Egg Salad Recipe
Servings: 4 portions
Calories: 361kcal
An idea for a light but tasty dinner would be a salad. That’s why I thought I’d show you a tomato avocado egg salad recipe, with olives and romaine lettuce, an easy and quick dinner.
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Equipment
- 1 mixing bowl
Ingredients
- 2 pcs romaine lettuce
- 2 pcs avocados
- 150 g cherry tomatoes
- 200 g Greek feta cheese
- 150 g pitted olives
- 100 g smoked bacon
- 1 pcs lemon juice
- 5 pcs eggs
- 2 tsp sea salt
- 1 tsp ground pepper
- 1 tbsp dried oregano
- 50 ml olive oil
- 1 tbsp French mustard
- 2 tbsp balsamic vinegar
Instructions
- Put the bacon in a pan, and over medium heat, I fried it until it got a golden colour. Remove the fried bacon on a paper towel, and let it cool.
- Next is the romaine lettuce, which I cleave the leaves into pieces and washed each one then I simply cut them into pieces. The avocado, which after removing it with a spoon from the peel, I cut into slices. Cut the Greek feta cheese into not too big cubes.
- Cut the cherry tomatoes according to their size, the smallest in two, or if they are bigger in four. Boiled the eggs for about 10 minutes, until I got hard boiled eggs. I cleaned it and let it cool, after which I cut them into pieces.
- Put all the ingredients one by one, as you cut them, in a bowl. Season with salt, pepper and oregano. Make a dressing with olive oil, mustard, lemon juice and balsamic vinegar, and pour over tha salad.
Nutrition
Serving: 1grams | Calories: 361kcal | Carbohydrates: 9g | Protein: 14g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 2581mg | Fiber: 2g | Sugar: 5g
