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Workout Egg Avocado Salad Recipe
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
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.