Loaded Avocado Salad: Indulgent Egg & Tomato Delight with Mustard Dressing
This Loaded Avocado, Egg and Tomato Salad with Wholegrain Mustard Dressing is a perfect blend of flavors and textures, making it an indulgent yet healthy meal option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ripe avocados
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 2 tablespoons wholegrain mustard
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Start by boiling the eggs until hard-boiled, about 10-12 minutes.
- While the eggs are boiling, prepare the dressing by whisking together wholegrain mustard, olive oil, lemon juice, salt, and black pepper in a bowl.
- Once the eggs are cooked, peel and chop them into quarters.
- Cut the avocados in half, remove the pit, and scoop out the flesh into a mixing bowl.
- Add the halved cherry tomatoes and the chopped eggs to the bowl with avocado.
- Pour the mustard dressing over the salad mixture and toss gently to combine.
- Serve immediately, garnished with additional black pepper if desired.
Notes
- Make sure to choose ripe avocados for the best flavor and texture.
- Optional: Add fresh herbs such as parsley or cilantro for extra freshness.