Best 5 Avocado Egg And Feta Salad Recipes

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Unleash a culinary symphony of flavors and textures with our Avocado, Egg, and Feta Salad, a delightful dish that embodies the essence of freshness, protein, and Mediterranean flair. Dive into a vibrant medley of ripe avocados, hard-boiled eggs, tangy feta cheese, crisp cucumber, refreshing red onion, and a burst of cherry tomatoes, all harmoniously united by a zesty dressing of olive oil, lemon juice, and a hint of herbs. Savor this delectable salad as a satisfying lunch, a vibrant side dish, or a light and flavorful main course. Vegetarian and protein-packed, it caters to diverse dietary preferences. Explore variations like the Avocado, Egg, and Bacon Salad, where crispy bacon adds a smoky touch, or indulge in the Avocado, Egg, and Shrimp Salad, where succulent shrimp elevates the salad to a seafood sensation. Each recipe promises a unique culinary experience, ensuring that every bite is a journey of taste and delight.

Let's cook with our recipes!

AVOCADO FETA SALAD



Avocado Feta Salad image

A personal favorite. Adjust the feta to personal taste.

Provided by Jonathan Shields

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

3 cups cubed avocado
¼ cup olive oil
3 tablespoons lime juice
2 tablespoons lemon juice
6 cloves garlic, crushed
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup diced feta cheese

Steps:

  • Place avocado cubes in a bowl.
  • Whisk olive oil, lime juice, lemon juice, garlic, salt, and pepper together in a bowl; mix in feta cheese. Pour dressing over avocado cubes; toss to coat.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.4 g, Cholesterol 14 mg, Fat 33.4 g, Fiber 7.7 g, Protein 4.9 g, SaturatedFat 6.6 g, Sodium 665.1 mg, Sugar 1.8 g

AVOCADO EGG SALAD



Avocado Egg Salad image

I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too!

Provided by ANGELAANDJAKERS

Categories     Salad     Egg Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

6 hard-boiled eggs, peeled
2 avocados - peeled, pitted, and cubed
½ cup minced red onion
3 tablespoons chopped sweet pickles
1 tablespoon prepared yellow mustard
⅓ cup mayonnaise
salt and pepper to taste

Steps:

  • Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 9.2 g, Cholesterol 216.6 mg, Fat 25 g, Fiber 4.9 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 188.7 mg, Sugar 2.7 g

EGG WHITE AND AVOCADO SALAD



Egg White and Avocado Salad image

Use this Egg White and Avocado Salad to make a delicious better-for-you version of egg salad. It makes for a tasty addition to any picnic or lunchtime spread.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

6 hard-boiled eggs, whites only, chopped into 1/2-inch pieces
1 rib celery, cut into 1/4-inch pieces
1 avocado, cut into 1/2-inch pieces
1 Granny Smith apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Butter lettuce, for serving

Steps:

  • Place all ingredients except lettuce in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves.

POACHED EGGS ON AVOCADO & FETA TOAST



Poached eggs on avocado & feta toast image

Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for!

Provided by Jamie Cullum

Categories     Breakfast, Brunch

Time 10m

Number Of Ingredients 7

2 tbsp white wine vinegar
2 large eggs
1 avocado
50g feta
1 tsp chilli flakes
juice ½ lemon
2 slices of sourdough

Steps:

  • Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
  • Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.
  • Pile the avocado and feta on the toast, then put a poached egg on top of each.

Nutrition Facts : Calories 517 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium

YUMMY TOMATO, AVOCADO & FETA SALAD



Yummy Tomato, Avocado & Feta Salad image

I came across this recipe yesterday and made it up as an accompaniment to the baked salmon we had for dinner last night. It was quick and easy to make and absolutely delicious, so I am posting here for others who enjoy fresh, tasty no fuss salads. The combination of creamy avocado, sweet, juicy tomatoes, sharp Feta, slightly pungent red onion and fresh, aromatic herbs combined with the simple, vibrant dressing makes for a salad that is full of flavor and healthy, too. I hope those who try it enjoy it as much as I do.

Provided by Soobeeoz

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 pint cherry tomatoes, halved
1 large avocado, peeled, pitted and chopped
1/3 red onion, chopped
1/2 English cucumber
1/2 cup feta cheese, crumbled
3/4 tablespoon balsamic vinegar
1 teaspoon fresh lemon juice
salt and black pepper, freshly cracked
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 tablespoons olive oil

Steps:

  • 1.In a medium bowl, combine prepared tomatoes, avocados, onion and cucumber
  • 2.Add crumbled feta cheese, parsley and dill
  • 3.Gently stir in olive oil, lemon juice and vinegar
  • 4.Season to taste with salt and black pepper.
  • 5.Serve and enjoy!

Nutrition Facts : Calories 231.7, Fat 19.8, SaturatedFat 5.1, Cholesterol 16.7, Sodium 219.8, Carbohydrate 11.7, Fiber 5.3, Sugar 4.6, Protein 4.9

Tips:

  • Choose ripe avocados: Look for avocados that are dark green or almost black in color and slightly soft to the touch. Avoid avocados that are hard or have blemishes.
  • Use fresh eggs: Fresh eggs will give your salad a richer flavor and creamier texture. If you're not sure if your eggs are fresh, crack them open one at a time into a small bowl. If the yolk is firm and the white is thick and cloudy, the egg is fresh. If the yolk is flat or runny, or the white is thin and watery, the egg is not fresh and should be discarded.
  • Use high-quality feta cheese: Feta cheese is a key ingredient in this salad, so it's important to use a good quality cheese. Look for feta cheese that is made from sheep's milk or a blend of sheep's and goat's milk. Avoid feta cheese that is made from cow's milk, as it will not have the same flavor or texture.
  • Chop the ingredients evenly: This will help to ensure that each bite of salad has aバランスのとれたflavor and texture.
  • Dress the salad just before serving: This will help to prevent the salad from becoming watery. If you need to make the salad ahead of time, dress it just before serving.

Conclusion:

Avocado, egg, and feta salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with nutrients and is a good source of protein, healthy fats, and vitamins. This salad is also a great way to use up leftover avocados and eggs. If you are looking for a quick and easy salad to make, this is the salad for you!

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