Loaded Tomato Avocado Egg Salad Recipe
Servings: 4 portions
Calories: 350kcal
A fresh, high-protein Mediterranean chopped salad loaded with creamy avocado, sweet cherry tomatoes, hard-boiled eggs, Greek feta, and crispy smoked bacon, tossed directly in a zesty lemon-balsamic dressing.
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Equipment
- 1 mixing bowl large
- 1 Frying Pan skillet
- 1 Small saucepan for boiling eggs
- 1 Slotted Spoon
- 1 Chopping board & sharp knife
Ingredients
Salad Base:
- 2 pcs romaine lettuce washed, dried, and chopped
- 2 pcs avocados halved, scooped, and sliced
- 150 g cherry tomatoes halved or quartered
- 200 g Greek feta cheese cut into 1 cm cubes
- 150 g pitted olives green and black
- 100 g smoked bacon chopped
- 5 pcs eggs large
Direct Bowl Seasoning & Dressing:
- 50 ml olive oil extra virgin
- 1 pcs lemon juice freshly squeezed juice
- 2 tablespoon balsamic vinegar
- 1 tablespoon French mustard or Dijon
- 1 tablespoon dried oregano
- 2 teaspoon sea salt adjust to taste
- 1 teaspoon ground pepper freshly ground
Instructions
- Crisp the Bacon: Place a skillet over medium heat. Add the chopped smoked bacon and fry for 5–7 minutes until golden and crispy. Transfer with a slotted spoon to a paper towel-lined plate to drain and cool completely.
- Boil the Eggs: Place the 5 eggs into a small saucepan, cover with cold water, and bring to a rolling boil. Reduce heat to medium-low and simmer for 9–10 minutes for tender hard-boiled eggs. Transfer immediately into cold water, peel, and cut into bite-sized pieces.
- Layer the Salad: In a large mixing bowl, add the chopped romaine lettuce as the base. Layer the sliced avocado, cubed Greek feta, cherry tomatoes, mixed olives, and cut hard-boiled eggs directly over the lettuce.
- Season Directly: Sprinkle the dried oregano, sea salt, and black pepper evenly over all the ingredients. Pour the extra virgin olive oil, fresh lemon juice, French mustard, and balsamic vinegar directly over the top. Add the cooled crispy bacon.
- Toss and Serve: Using two large salad spoons, toss gently from the bottom up to coat everything in the dressing without crushing the avocado or crumbling the feta. Serve immediately.
Notes
- Cool the Bacon Completely: Always allow the fried bacon to cool to room temperature on paper towels before adding it to the bowl. Warm bacon or leftover pan drippings will wilt the crisp romaine lettuce and soften the avocado.
- Egg Boiling & Peeling Trick: Simmer the eggs for exactly 9–10 minutes, then plunge them straight into cold or iced water for 5 minutes. This prevents the dark sulfur ring around the yolks and makes peeling effortless.
- Prevent Avocado Browning: The freshly squeezed lemon juice in the dressing naturally prevents the avocado slices from oxidizing. For best presentation, cut and add the avocados just before seasoning and tossing.
- Gentle Tossing Method: Use two wide salad servers to fold the salad gently from the bottom upward. Stirring aggressively will crush the creamy avocado and turn the feta cheese into a paste.
- Meal Prep & Make-Ahead: If preparing in advance for lunchboxes, keep the wet seasoning (olive oil, lemon juice, mustard, balsamic) and crispy bacon in separate small containers. Toss everything together right before eating so the greens stay crisp.
- Vegetarian Swap: Omit the bacon and substitute 2–3 tablespoons of toasted pumpkin seeds (pepitas) or roasted salted sunflower seeds for that essential savory crunch.
Nutrition
Serving: 1grams | Calories: 350kcal | Carbohydrates: 8g | Protein: 14g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 62mg | Sodium: 2593mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 619IU | Vitamin C: 9mg | Calcium: 301mg | Iron: 2mg
