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+ servings
Tomato Avocado Cucumber Salad Recipe-Served in Bowl

Tomato Avocado Egg Salad Recipe

Course: Dinner, Salad
Cuisine: Greek, International, Mediterranean
Diet: Halal, Low Fat, Vegetarian
Keyword: avocado egg salad, avocado egg salad recipe, tomato avocado egg salad, tomato avocado egg salad recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 portions
Calories: 361kcal
Author: Timea
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.
Print Recipe


  • 1 mixing bowl


  • 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


  • 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.


Serving: 1grams | Calories: 361kcal | Carbohydrates: 9g | Protein: 14g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 2581mg | Fiber: 2g | Sugar: 5g