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Salad

Avocado Egg Salad

August 15, 2019 by Rebecca Rosati

Avocado egg salad takes your classic egg salad recipe to a completely different level. I used avocado in place of mayo which adds healthy fat for a creamy, nutritious and tasty recipe. Eat this egg salad plain, on lettuce leaves, or topped on your favorite bread.

When it comes to recipes for summertime Egg Salad is one of those light and healthy recipes that comes to mind. Best part is it can be served for breakfast, lunch or dinner. I am a huge fan of recipes that can be eaten for any meal of the day.

To lighten up this recipe, but keep it creamy and delicious… I eliminated mayo and added creamy avocado with fresh herbs to really kick up the flavor. I guarantee you will love it!

How to make Avocado Egg Salad:

It’s as easy as adding all of the items to a bowl and stirring together. Seriously. You can eat the avocado egg salad plain, on lettuce leaves, or topped on your favorite bread.

Tips on Avocado Egg Salad:

Hard boil your eggs ahead of time. When it comes to cooking hard boiled eggs it’s as simple as adding eggs to a pot of cold water, bring it to a boil, turn off the heat and cook the eggs until hard boiled. Follow these three steps for perfect hardboiled eggs…

Step 1: Add eggs in pot and cover with water. Bring a pot of water to a boil with enough water to cover the eggs by about an inch.

Step 2: Turn off the heat and cover pot with lid. Immediately set a timer and allow eggs to sit in water for 12-14 minutes.

Step 3: Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

Don’t overly mash the avocado. Avocados are naturally creamy and as soon as you stir the ingredients together the avocado will start to break down. It’s always nice to have it a little more chunky, rather than the texture of guacamole.

Use fresh herbs. I used cilantro, but you could also use parsley, basil or chives. Be creative and have fun!

How to store Avocado Egg Salad:

This recipe is best made fresh, but you can store it in the fridge for up to two days. That’s less than regular egg salad, because after two days the avocados in this recipe will start to turn brown. The lemon juice will help keep the green color.

Make part of your Meal Prep:

Divide the egg salad in meal prep containers, put lettuces leaves or your favorite bread in ziploc bags for a ready to eat, grab and go breakfast or lunch. I like to use these Glasslock meal prep containers. They are durable and can be used in fridge, freezer, microwave and oven. They are also dishwasher safe and the lids are BPA free.


Avocado Egg Salad
 
Author: The Well Dressed Kitchen
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins
Save Print
Ingredients
  • 1 large avocado, peeled, pitted
  • 3 hard boiled eggs, roughly chopped
  • 2 tbsp red onion, chopped
  • 1 tbsp green onion, chopped
  • 1 tbsp cilantro, chopped
  • ½ small lemon, juice of
  • salt and pepper, to taste
  • lettuce leaves, optional, for serving
Instructions
  1. Add avocado to a medium sized mixing bowl and mash with fork. Juice lemon over avocado and then add all of the remaining ingredients including chopped eggs, red onion, green onion, cilantro, salt, and pepper to a mixing bowl and stir to combine.
  2. Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.
3.5.3251

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

You May Also Like:

Two-Minute Guacamole!

Easy Guacamole

TRY MORE AVOCADO RECIPES:

Simple Avocado Toast

Avocado Caprese Toast + Balsamic Drizzle

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Nutrition Disclaimer

Filed Under: All Foods, Breakfast Foods, Dinner, Everyday Meals, Lunch, Meal Planning, Meal Prep, Salad, Snacks Tagged With: Avocado, avocado egg salad, Breakfast, egg, egg lunch, egg salad, egg salad lunch, Eggs, healthy avocado egg salad, healthy egg salad, lunch

ARUGULA SALAD + LEMON VINAIGRETTE DRESSING

August 23, 2018 by Rebecca Rosati

Arugula Salad with a light Lemon Vinaigrette Dressing makes the perfect side for just about any dish. ARUGULA SALAD WITH A LEMON VINAIGRETTE DRESSING

Arugula and herb salad with a lemon vinaigrette dressing is the perfect pairing to just about any meal. In a large bowl, toss together the arugula, spinach, basil, or whatever fresh herbs and greens you have on hand. In a medium bowl, whisk together 1/3 cup olive oil and juice of a lemon; season with salt and pepper, to taste. Toss the dressing with the greens and top with goat cheese, feta, or shaved parmesan.

Why I LOVE This Recipe:

  1. Olive Oil Base – Healthy Fat!!! Not all fats are created equal, there are good fats and there are bad fats. Olive oil, without a question, is a GOOD FAT!! It’s high in monounsaturated fat, or the heart-healthy fat. Studies have also shown it can hep boost brain power!
  2. Keeping it Simple – There is really no need to stress because I like to keep things simple and then share with all of you. If you are intimidated by making your own Salad Dressing, this recipe is the perfect beginners recipe.
  3. Presentable For Guests – Only takes minutes to throw together and your guests will be impressed.
  4. Store in Refrigerator for up to 5 days – Homemade dressing may not last as long, but it is healthier and stays fresh for a reasonable amount of time when stored properly. Store the dressing in a glass jar, cover with a tight lid, and refrigerate your dressing. Glass jars are ideal for storing liquid items. Unlike plastic containers, they are nonporous, so they will not absorb the dressing. It’s canning season and mason jars are everywhere so go pick some up today!

LEMON VINAIGRETTE DRESSING

This salad pairs so well with My Grilled Watermelon Recipe. Serve on the side or top the watermelon with the salad mixture.


ARUGULA + LEMON VINAIGRETTE DRESSING
 
Author: The Well Dressed Kitchen
Save Print
Arugula and herb salad with a lemon vinaigrette dressing is the perfect pairing to just about any meal.
Ingredients
  • 4 cups fresh Arugula
  • ⅓ cup Olive Oil
  • Juice of Lemon
  • Salt and Pepper, to taste
Instructions
  1. In a large bowl, toss together the arugula, spinach, basil, or whatever fresh herbs and greens you have on hand.
  2. In a medium bowl, whisk together olive oil and juice of a lemon; season with salt and pepper, to taste.
  3. Toss the dressing with the greens and top with goat cheese, feta, or shaved parmesan.
3.5.3251

Lemon Vinaigrette

THANK YOU FOR FOLLOWING ALONG!

XOXO, REBECCA ROSATI @THE WELL DRESSED KITCHEN 💗

Filed Under: All Foods, Appetizers, Dinner, Everyday Meals, Lunch, Meal Planning, Meal Prep, Salad, Sides Tagged With: arugula, lemon, lemon dressing, lemon vinaigrette, salad, salad dressing, Vinaigrette Dressing

Grilled Watermelon

August 12, 2018 by Rebecca Rosati

Grilling watermelon takes the flavor to a completely different level. We all love the sweet, juicy bite of watermelon on a summer day, am-I-right!?!? I am pretty sure you will be oh-so-pleasantly surprised and happy with this Grilled Watermelon. 

The goal for the remainder of my summer recipes is ways to keep things light and fresh so we can all spend more time outside enjoying our last days of warm weather rather than slaving away in the kitchen. This is a recipe you will want to try before summer comes to an end!
Now some of you might be skeptic and thinking hmmm this is weird…grilling watermelon. Others might be thinking, WOW!!! I never thought of this and I can’t wait to give it a try. I know Grilled Watermelon sounds weird, but trust me when I say this… it will forever change your Summer Cook-Outs. Grilling watermelon completely changes the texture and flavor. It brings out a smoky and savory taste… a whole new side of watermelon.

How to Grill Watermelon: 

Cut the watermelon in thick triangle wedges. Brush each side lightly with olive oil and sprinkle with sea salt  (I used Jacobsen) and pepper. Grill over high heat until grill marks have formed and the watermelon is slightly softened, roughly 5 minutes. Remove from grill and sprinkle with desired toppings.

Lemon Vinaigrette

Arugula Salad with a Lemon Vinaigrette Dressing

I served along side an arugula and herb salad with a lemon vinaigrette dressing and it was the perfect pairing. In a large bowl, toss together the arugula, spinach, basil, or whatever fresh herbs and greens you have on hand. In a medium bowl, whisk together 1/3 cup olive oil and juice of a lemon; season with salt and pepper, to taste. Toss the dressing with the greens and top with goat cheese or feta. For full recipe CLICK HERE!!!

Grilled Watermelon
 
Author: The Well Dressed Kitchen
Prep time:  10 mins
Cook time:  5 mins
Total time:  15 mins
Save Print
Ingredients
  • Eight 2-inch-thick watermelon wedges
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, juice of
  • ½ teaspoon freshly ground black pepper
  • Sea salt, I used Jacobsen
Instructions
  1. Heat a grill or grill pan over high heat. Brush both sides of the watermelon wedges with the olive oil and juice of ½ lemon.
  2. Season each watermelon wedge with pepper.
  3. Grill each watermelon wedge until char marks appear, flipping once, about 3 minutes per side. Transfer to a plate and season with the sea salt and more lemon juice.
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Grilled Watermelon

YOU MAY ALSO LIKE…

Sweet & Spicy Salmon

SWEET & SPICY GLAZED SALMON

Filed Under: All Foods, Appetizers, Desserts, Dinner, Everyday Meals, Food For Thought, Gluten Free, Grilling, Salad, Sides, Snacks Tagged With: fruit, grilled, Grilled Watermelon, savory, sides, smoky, summer, summer sides, watermelon

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