🥑 Avocado Salad with Crunchy Egg
🧾 Ingredients (Serves 2)
For the salad
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2 ripe avocados (cubed)
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1 cup cherry tomatoes (halved)
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½ cucumber (sliced)
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¼ red onion (thinly sliced)
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2 tbsp fresh cilantro or parsley (chopped)
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1 tbsp olive oil
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1 tbsp lemon or lime juice
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Salt & black pepper to taste
For the crunchy eggs
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2 eggs
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½ cup breadcrumbs or panko (extra crunch!)
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¼ cup all-purpose flour
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½ tsp paprika
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½ tsp garlic powder
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Salt & pepper to taste
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Oil for shallow frying (or air-frying)
👩🍳 Instructions
1️⃣ Prepare the Crunchy Eggs
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Boil eggs for 8–9 minutes (hard-boiled).
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Cool, peel, and cut each egg in half.
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Set up 3 bowls:
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Bowl 1: Flour + salt & pepper
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Bowl 2: Beaten egg
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Bowl 3: Breadcrumbs + paprika + garlic powder
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Dip egg halves in flour → egg → breadcrumbs.
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Fry in medium-hot oil until golden and crispy (about 1–2 mins per side).
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Or air-fry at 180°C / 350°F for 6–8 minutes.
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Drain on paper towel.
2️⃣ Make the Avocado Salad
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In a bowl, gently mix avocado, tomatoes, cucumber, onion, and herbs.
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Drizzle olive oil and lemon juice.
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Season with salt & pepper.
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Toss lightly (don’t mash the avocado).
3️⃣ Assemble
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Plate the salad.
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Top with crunchy egg halves.
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Optional drizzle: chili oil, honey-mustard, or yogurt dressing.
❓ Q & A Section
Q: How do I know if an avocado is ripe?
👉 It should be slightly soft when pressed and dark green inside.
Q: Can I make this salad ahead of time?
👉 Yes, but add avocado and lemon juice right before serving to avoid browning.
Q: Can I bake the eggs instead of frying?
👉 Absolutely. Bake at 200°C / 400°F for 10–12 minutes, flipping once.
Q: What can I use instead of breadcrumbs?
👉 Crushed cornflakes, oats, or almond flour work great.
Q: Is this recipe healthy?
👉 Very! Avocados provide healthy fats, eggs give protein, and veggies add fiber.
Q: Can I make it vegan?
👉 Swap eggs with crispy tofu or breaded mushrooms.
Q: What dressing goes best with this?
👉 Lemon vinaigrette, garlic yogurt, honey-mustard, or tahini dressing.