Super Easy Egg & Avocado Salad
Keep a few hard boiled eggs on hand for high-protein meals and snacks at-the-ready. Then, when an avocado reaches peak ripeness, the basic building blocks of this wholesome salad are within reach.  Feel free to swap the peppers with fresh tomatoes or add celery or a sprinkle of sunflower seeds for crunch. The recipe can be as flexible as you want it to be.

Yield: 2 medium servings or one hearty serving


  • 2 cups chopped spinach, baby kale, or greens of choice (use more as desired)
  • Balsamic vinaigrette (for a homemade option, I love Favorite Balsamic Vinaigrette)
  • 2 hard boiled eggs, peeled and chopped
  • 1/2 an avocado, chopped
  • 1/2 a red bell pepper (or color of choice), diced


  1. In a medium bowl, toss the greens with a couple teaspoons of the vinaigrette. Remove to serving plate.
  2. In the same bowl, mash the egg and the avocado together. I like to mash so the mixture is a little creamy but still chunky.
  3. Scoop onto the greens, and scatter the red pepper overtop. Drizzle with another teaspoon of the vinaigrette and or sprinkle with a little salt and pepper, if desired.

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