Best 6 Mexican Egg Avocado Tomato Salad Sammie Recipes

Indulge in the vibrant flavors of Mexican cuisine with our tantalizing Mexican Egg, Avocado, and Tomato Salad Sammie. This delectable dish is a harmonious blend of textures and tastes, featuring a zesty salsa fresca, creamy avocado, tangy tomatoes, and perfectly cooked eggs, all nestled between toasted bread. Alongside this delightful sammie, we present a collection of equally enticing recipes that will transport your taste buds to the heart of Mexico. Embark on a culinary journey with our flavorful Mexican Street Corn Salad, a refreshing and crunchy delight that combines grilled corn, creamy mayonnaise, cotija cheese, and a medley of spices. For a hearty and comforting meal, try our Mexican Chicken Tortilla Soup, a savory broth filled with tender chicken, vegetables, and the warmth of Mexican spices. And to satisfy your sweet cravings, we offer our irresistible Mexican Chocolate Mousse, a rich and decadent dessert that blends the richness of chocolate with a hint of Mexican flair. Prepare to be captivated by the vibrant flavors and culinary artistry of these Mexican-inspired recipes.

Here are our top 6 tried and tested recipes!

TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY

Tomato, Avocado, & Egg Salad Recipe by Tasty image

Here's what you need: hard-boiled egg, avocado, roma tomato, salt, pepper

Provided by Mercedes Sandoval

Categories Sides

Time 30m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 hard-boiled egg, diced
¼ cup avocado, cubed
¼ cup roma tomato, diced
salt, to taste
pepper, to taste

Steps:

Combine all ingredients in a small bowl.
Mix until combined. Serve.
Enjoy!

Nutrition Facts : Calories 169 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, Sugar 1 gram

MEXICAN AVOCADO SALAD

Mexican Avocado Salad image

This tomato, cucumber, and avocado salad is a healthy Mexican-inspired side dish to serve alongside tacos, fajitas, enchiladas, and more! With only five main ingredients, this side dish whips up in under 15 minutes.

Provided by Jessica Mode

Categories Main Course Salad Side Dish

Time 15m

Number Of Ingredients 10

Ingredients

5 ounces red cherry tomatoes (halved)
5 ounces yellow cherry tomatoes (halved)
1 medium English cucumber (chopped into 1/2 inch quartered slices)
1/2 medium red onion (finely diced)
2 avocados (diced into 1/2 inch cubes)
1/2 cup fresh cilantro (finely minced)
1/8 cup balsamic vinegar
1/8 cup extra virgin olive oil
1 teaspoon Morton kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Add red and yellow tomatoes, cucumber, red onion, avocado, and cilantro to a medium sized mixing bowl.
Drizzle with balsamic vinegar and olive oil. Season with salt and pepper. Gently toss together until everything is combined. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 205 kcal, Carbohydrate 13 g, Protein 3 g, Fat 17 g, SaturatedFat 3 g, Sodium 484 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 14 g

MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING

Mexican Salad with Tomatoes, Red Onions and Avocado Dressing image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 5m

Yield 2 1/2 cups prepared dressing

Number Of Ingredients 10

Ingredients

2 heads bib lettuce, cleaned and dried
4 medium red vine ripe tomatoes, cut into wedges
2 medium yellow vine ripe tomatoes, cut into wedges
1/2 large red onion, thinly sliced plus 3 tablespoons chopped red onion
1 ripe avocado
3 lemons, juiced
Handful fresh cilantro leaves, 2 tablespoons
1 teaspoon coarse salt
3 tablespoons water, a couple of splashes
3 tablespoons extra-virgin olive oil

Steps:

Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.

CREAMY AVOCADO EGG SALAD

Creamy Avocado Egg Salad image

A new twist on regular egg salad! This is so good and I am always asked for the recipe. Hope you enjoy it as much as we do! Serve on lettuce leaves or your favorite cracker.

Provided by tracy918

Categories Salad Egg Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

6 hard-cooked eggs, chopped
2 large avocados, peeled and chopped
1 cup seeded and chopped tomatoes
½ cup diced red onion
salt and ground black pepper to taste
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
10 drops hot sauce (such as Frank's RedHot ®)

Steps:

Combine eggs, avocados, tomatoes, red onion, salt, and pepper together in a bowl. Stir mayonnaise, sour cream, lemon juice, and hot sauce into egg mixture until evenly coated.

Nutrition Facts : Calories 284 calories, Carbohydrate 11.7 g, Cholesterol 215.9 mg, Fat 23.9 g, Fiber 7 g, Protein 8.8 g, SaturatedFat 4.8 g, Sodium 163.9 mg, Sugar 2.7 g

EASY TOMATO AVOCADO SALAD

Easy Tomato Avocado Salad image

I came up with this recipe one day when avocados were on sale at the market. It's a nice change from a lettuce salad, plus it's quick to make.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1-1/2 teaspoons lemon juice
3/4 teaspoon lime juice
1/8 to 1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium ripe avocado, peeled and cubed
1/2 cup cubed tomato
1/4 cup chopped red onion

Steps:

In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 173 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO & AVOCADO EGG SALAD

Tomato & Avocado Egg Salad image

Make and share this Tomato & Avocado Egg Salad recipe from Food.com.

Provided by mydesigirl

Categories Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 hard-boiled eggs, sliced
2 avocados, chopped
1 cup tomatoes, chopped
1/2 cup red onion, chopped
1/4 cup fresh parsley or 1/4 cup cilantro, chopped
spinach or lettuce leaf
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

Mix dressing ingredients in small bowl.
Reserve and refrigerate 6 center slices from eggs for garnish.
Chop remaining eggs.
Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
Add dressing; stir gently just until ingredients are evenly coated with dressing.
Refrigerate at least 1 hour to blend flavors.
Serve on spinach leaves, garnished with reserved egg slices.

Nutrition Facts : Calories 224.9, Fat 17.7, SaturatedFat 3.8, Cholesterol 215, Sodium 305.9, Carbohydrate 10.5, Fiber 5.1, Sugar 2.8, Protein 8.3

Tips:

Use ripe avocados: Ripe avocados are creamier and have a better flavor than unripe avocados.
Choose fresh eggs: Fresh eggs will have a brighter yellow yolk and a firmer white.
Use high-quality bread: A good quality bread will make a big difference in the overall flavor of the sandwich.
Add your favorite toppings: Feel free to add other toppings to your sandwich, such as bacon, cheese, or salsa.

Conclusion:

The Mexican egg, avocado, and tomato salad sammie is a delicious and easy-to-make sandwich that is perfect for breakfast, lunch, or dinner. It is packed with protein, healthy fats, and vitamins, and it is sure to satisfy your hunger. This sandwich is also a great way to use up leftover eggs, avocados, and tomatoes. So next time you have some of these ingredients on hand, be sure to give this recipe a try!