I made this salad for the first time after a workout when I didn’t have the energy to cook anything real.
I had eggs, avocado, and a few tomatoes sitting in my fridge.
That was it. I chopped everything up, tossed it together, and ate the whole bowl standing at my counter. It’s been on repeat ever since.
This salad is proof that healthy doesn’t have to mean complicated.
Soft boiled eggs, creamy avocado, juicy tomatoes, sharp red onion, and a little feta, all tossed with fresh herbs and a spicy citrus seasoning on top. It takes about ten minutes.
No stove needed, aside from boiling the eggs.
Why This One Works So Well
Eggs and avocado together give you a solid mix of protein and healthy fat, which is exactly what your body wants after a workout.
The chili lime seasoning on top adds a little kick without needing a heavy dressing.
And since everything is just chopped and tossed, there’s no real cooking skill required here.
What You’ll Need
- 4 eggs
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- A small handful of fresh cilantro, chopped
- A drizzle of olive oil
- A squeeze of fresh lime juice
- Chili lime seasoning or Tajin, to taste
- Salt and pepper to taste
How to Make It
Start with the eggs. Add them to a pot of water and bring it to a boil.
Once boiling, lower the heat slightly and let them cook for six to seven minutes for a soft boiled center, or nine to ten minutes if you want them fully set.
Once done, transfer the eggs to a bowl of ice water for a few minutes. This makes them so much easier to peel.
While the eggs cool, dice your avocado and halve your cherry tomatoes. Slice the red onion thin, since a little goes a long way here. Add the avocado, tomatoes, and onion to a large bowl.
Once your eggs are peeled, cut them in half and add them right into the bowl with everything else.
Sprinkle the crumbled feta and fresh cilantro over the top.
Drizzle everything with a little olive oil and a squeeze of lime juice.
Finish with a generous sprinkle of chili lime seasoning, plus salt and pepper to taste.
Toss it gently, or just leave everything layered if you want it to look pretty for a photo before you dig in.
A Few Tips
Toss this salad gently if you’re eating it right away, since avocado bruises fast once it’s cut.
If you’re meal prepping, keep the avocado separate and add it right before eating so it doesn’t brown.
You can swap feta for cotija cheese if you want a slightly sharper flavor, or skip the cheese entirely if you’re keeping things dairy free.
A boiled egg count of four works well for two servings, so double it if you’re making this for the week.
This one also works great with a scoop of cooked quinoa mixed in if you want to stretch it into a bigger meal.
This salad has saved me more post workout meals than I can count. Fast, filling, and it actually tastes like something you’d order somewhere.
Try it and let me know if you go soft boiled or fully set on the eggs.
