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AVOCADO EGG SALAD CUPS

mayurisjikoni
Easy to make, protein rich and so flavourful, enjoy Avocado Egg Salad as a light meal or as a side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Light Meal, Salad, Side Dish, Starter
Cuisine International
Servings 4

Ingredients
  

FOR THE AVOCADO EGG SALAD

  • 1 medium avocado
  • 1 tbsp lemon juice
  • 2 large eggs boiled
  • ½ cup tomatoes diced
  • ½ cup cucumber diced
  • ¼ cup onion finely chopped
  • ½ tsp salt

FOR THE GREEK YOGURT DRESSING

  • 1 cup Greek Yogurt plain
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1-2 tsp honey
  • 1 clove garlic minced
  • ½ tsp red chilli flakes
  • ½ tsp salt

FOR THE TOPPING

  • 10-12 walnuts lightly toasted
  • 2 tbsp pumpkin seeds lightly toasted
  • 2 tbsp dried cranberries
  • 2 tbsp parsley chopped
  • 2 tbsp pomegranate arils
  • 1 tsp sumac optional

Instructions
 

PREPARATION OF THE AVOCADO EGG SALAD

  • Boil the eggs till done.
  • Add the cooked eggs to some cold water in a bowl.
  • Peel the eggs and cut into pieces that are not too small or big.
  • Cut the avocado into half. Remove the stone.
  • Cut the avocado into small pieces. Immediately drizzle 1 tbsp lemon juice over it and mix gently.
  • Add the avocado to the chopped eggs.
  • Dice 1-2 tomatoes. Add to the avocado egg mixture.
  • Dice a small cucumber and add to the salad.
  • Peel and cut a small onion finely. Add to the salad.
  • Add salt. Mix the salad gently.

PREPARATION OF GREEK YOGURT DRESSING

  • Add the yogurt in a mixing bowl.
  • Add the olive oil, lemon juice, minced garlic, chilli flakes, honey and salt.
  • Whisk gently till it becomes smooth.

PREPARATION OF THE TOPPING

  • Chop the parsley finely.
  • Chop the walnuts, pumpkin seeds and cranberries roughly.
  • Mix the above mixture, parsley and pomegranates in a mixing bowl.

HOW TO SERVE AVOCADO EGG SALAD

  • Divide the avocado egg salad equally into four parts.
  • Spoon it into individual bowls or cups.
  • Add the Greek Yogurt Dressing on the salad.
  • Finally top the dressing with a nice layer of the topping of chopped walnuts, seeds, cranberries, pomegranate and parsley.
  • Sprinkle some sumac over the topping.
  • Can leave the salad cups in the fridge to chill for about 1-2 hours before serving.

Notes

  • Can mix the salad, dressing and topping all in one big bowl. Enjoy it as a light meal.
  • Can replace the walnuts with any other nuts of your choice.
  • Replace the pumpkin seeds with sunflower, sesame or flax seeds. Roast the seeds lightly.
  • Add any other salad ingredients of your choice.
  • Replace the yogurt dressing with mayonnaise.
Keyword avocado egg salad cups, avocado egg salad recipe