Veggie Avocado Egg Salad
Veggie Avocado Egg Salad is a colorful tasty salad that you will love! The colors of this salad are so pretty which makes it a fantastic addition to your table. This gorgeous salad is perfect for a lunch or dinner meal, alternatively it could be eaten as the main dish for vegetarians. This recipe containing protein is great for pregnant mamas who need extra protein for their growing babies too. Veggie Avocado Egg Salad contains vegetables, hard-boiled eggs, and shredded cheese to create a delicious salad that is also very nutritious. It is so easy and quick to make with just seven ingredients to yum!
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Lunch, Side Dish
- 1/3 cup Briannas Homestyle Creamy Cilantro Lime dressing
- 5 cucumbers, mini or baby sliced (alternatively slice cucumber and cut in fourths)
- 2 egss, hard-boiled diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup onion diced
- 1 cup small red and orange tomatoes or grape tomatoes cut in half
- 1 avocado, ripe diced
Cut up the vegetables and the egg. Slice the mini cocktail cucumbers into slices. Slice the tomatoes in half. Chop the onion. Dice the hard-boiled eggs into small chunks. Slice the avocado in half. Remove the rind and the pit. Dice the avocado into small pieces. A ripe avocado works best so some of it can blend into the dressing as it is stirred.
Add the Brianna’s Homestyle Creamy Cilantro Lime dressing and stir vigorously and thoroughly. The salad is complete. Serves 5-6 people. This salad can be eaten immediately or stored in the fridge for several hours to blend the flavors.