High-Protein Workout Egg Avocado Salad Recipe

I recently whipped up this Workout Egg Avocado Salad Recipe, and I can’t stop thinking about how creamy, fresh, and satisfying it turned out. It’s the perfect mix of protein, healthy fats, and vibrant veggies that keeps me energized post-workout.

Every bite feels like a guilt-free indulgence, yet it’s so easy to prepare. I love how versatile it is—I can customize it depending on what’s in my fridge. Today, I want to walk you through my experience making this salad and share tips so you can make it even better at home.

You can also enjoy similar flavors in the Korean Fried Cauliflower Recipe for a crunchy, savory twist.

Ingredients

I always choose the freshest ingredients for this salad to keep it vibrant and flavorful:

• 4 large eggs – hard-boiled, peeled, and sliced; provide protein and texture.
• 1 ripe avocado – diced; adds creaminess and healthy fats.
• 1 cup cherry tomatoes – halved; for a burst of sweetness and color.
• ½ cup red onion – finely chopped; sharpness balances creamy avocado.
• ½ cup cucumber – diced; adds crunch and freshness.
• 2 tbsp feta cheese – crumbled; for a tangy, salty note (optional, can be dairy-free).
• 2 tsp olive oil – drizzled over the top for richness.
• 1 tsp lemon juice – brightens flavors and prevents avocado from browning.
• Salt and pepper – to taste; enhances all other flavors.
• Optional: paprika or chili flakes for a little heat.

Note: several servings. For a quick vegetable side, the 20 Minute Asian Cabbage Stir Fry Recipe pairs wonderfully with this salad.

Variations

I like switching things up depending on my mood or dietary needs:

• Swap feta for a dairy-free cheese or omit for vegan options.
• Replace cherry tomatoes with roasted red peppers for a smoky flavor.
• Add cooked quinoa or chickpeas to boost protein and make it more filling.
• Use fresh herbs like parsley, cilantro, or dill for added aroma.
• For a tangier kick, try balsamic vinegar instead of lemon juice.

Cooking Time

Here’s a quick overview of how long this recipe takes:

• Prep Time: 10 minutes – chopping and boiling eggs.
• Cooking Time: 10 minutes – boiling eggs and assembling salad.
• Total Time: 20 minutes – from start to a plate ready to enjoy.

Equipment You Need

I keep it simple:

• Saucepan – to boil the eggs.
• Mixing bowl – to toss all ingredients together.
• Sharp knife – for precise chopping.
• Cutting board – to prep veggies safely.
• Spoon or salad tongs – to mix gently without mashing avocado.

How to Make Workout Egg Avocado Salad Recipe

I love breaking recipes into simple steps—it keeps things stress-free in the kitchen.

Step 1: Prepare the Eggs

Start by boiling the eggs for about 9–10 minutes until firm. I always place them in cold water first, then bring to a boil to prevent cracking. Once cooked, cool them under cold running water, peel, and slice.

Step 2: Chop the Veggies

While the eggs cool, I dice the avocado, slice cherry tomatoes, chop cucumber, and finely slice the red onion. Fresh ingredients make a huge difference—you’ll notice more flavor and better texture.

Step 3: Assemble the Salad

In a mixing bowl, combine the eggs, avocado, cherry tomatoes, cucumber, and onion. Sprinkle in feta cheese, drizzle with olive oil, and add lemon juice. I like to gently toss everything to keep the avocado intact.

Step 4: Season and Garnish

Add salt, pepper, and optional paprika or chili flakes to taste. I sometimes add fresh parsley or cilantro for color and aroma. Serve immediately or chill for 15–20 minutes to let flavors meld.

Additional Tips for Making This Recipe Better

I’ve learned a few tricks after making this salad several times:

• I always use ripe avocado for creaminess, not firm ones—they just don’t mash well.
• Boil eggs with a pinch of salt to make peeling easier.
• I chop veggies uniformly so each bite has balanced flavors.
• A little lemon juice prevents the avocado from browning too quickly.
• I occasionally toast sesame seeds or pumpkin seeds for extra crunch.

How to Serve Workout Egg Avocado Salad Recipe

Serving this salad is fun because it looks as good as it tastes.

• Serve on a chilled plate or in a small bowl to highlight colors.
• Garnish with fresh herbs like parsley, cilantro, or chives.
• Add thin avocado slices on top for a more visually appealing presentation.
• Pair with whole-grain toast or a slice of crusty bread for a complete meal.

Nutritional Information

Here’s a quick snapshot of the salad’s nutrition:

• Calories: 320 per serving – a perfect balance for a post-workout meal.
• Protein: 18g – thanks to eggs and optional chickpeas or quinoa.
• Carbohydrates: 10g – mainly from fresh veggies.
• Fat: 24g – healthy fats from avocado and olive oil.

Make Ahead and Storage

I like prepping this salad in advance for busy days:

• Storage: Keep in an airtight container in the fridge for up to 2 days.
• Freezing: I don’t recommend freezing avocado; it becomes mushy. Keep eggs and other ingredients chilled instead.
• Reheating: Serve cold or at room temperature—no reheating needed.

Why You’ll Love This Recipe

This salad is one of my favorites, and here’s why:

• Quick and easy to make – perfect for busy mornings or post-workout.
• Packed with protein and healthy fats – keeps me full and energized.
• Versatile – I can swap ingredients depending on what I have at home.
• Fresh and colorful – looks vibrant and tastes even better.
• Customizable flavors – adjust spices, herbs, and dressings to your liking.

This Workout Egg Avocado Salad is now a staple in my weekly meal prep. It’s light, filling, and packed with nutrients, yet the creamy avocado and tangy feta make it feel indulgent. Give it a try, and I promise it will quickly become your go-to salad too!

Ben Carraoli

Workout Egg Avocado Salad Recipe

I recently whipped up this Workout Egg Avocado Salad, and I can’t stop thinking about how creamy, fresh, and satisfying it turned out. It’s the perfect mix of protein, healthy fats, and vibrant veggies that keeps me energized post-workout. Every bite feels like a guilt-free indulgence, yet it’s so easy to prepare

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Total Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 4 large eggs – hard-boiled peeled, and sliced; provide protein and texture.
• 1 ripe avocado – diced; adds creaminess and healthy fats.
• 1 cup cherry tomatoes – halved; for a burst of sweetness and color.
• ½ cup red onion – finely chopped; sharpness balances creamy avocado.
• ½ cup cucumber – diced; adds crunch and freshness.
• 2 tbsp feta cheese – crumbled; for a tangy salty note (optional, can be dairy-free).
• 2 tsp olive oil – drizzled over the top for richness.
• 1 tsp lemon juice – brightens flavors and prevents avocado from browning.
• Salt and pepper – to taste; enhances all other flavors.
• Optional: paprika or chili flakes for a little heat.

Method

 

1. Start by boiling the eggs for about 9–10 minutes until firm. I always place them in cold water first, then bring to a boil to prevent cracking. Once cooked, cool them under cold running water, peel, and slice.
2. While the eggs cool, I dice the avocado, slice cherry tomatoes, chop cucumber, and finely slice the red onion. Fresh ingredients make a huge difference—you’ll notice more flavor and better texture.
3. In a mixing bowl, combine the eggs, avocado, cherry tomatoes, cucumber, and onion. Sprinkle in feta cheese, drizzle with olive oil, and add lemon juice. I like to gently toss everything to keep the avocado intact.
4. Add salt, pepper, and optional paprika or chili flakes to taste. I sometimes add fresh parsley or cilantro for color and aroma. Serve immediately or chill for 15–20 minutes to let flavors meld.

Notes

• I always use ripe avocado for creaminess, not firm ones—they just don’t mash well.
• Boil eggs with a pinch of salt to make peeling easier.
• I chop veggies uniformly so each bite has balanced flavors.
• A little lemon juice prevents the avocado from browning too quickly.
• I occasionally toast sesame seeds or pumpkin seeds for extra crunch.