Avocado and Hard-Boiled Egg Salad with Cucumber
Creamy avocado and chopped hard-boiled eggs mixed with crisp cucumber for a refreshing, protein-rich salad. This American-inspired Whole30 recipe, ready in about 10 minutes, pairs avocado, hard-boiled eggs, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1, diced avocado
- 2, chopped hard-boiled eggs
- 1/2, diced cucumber
- 1 tbsp lemon juice
- 1 tsp, fresh, chopped dill
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: In a medium bowl, combine 1 diced avocado, 2 chopped hard-boiled eggs, and 1/2 diced cucumber; add 1 tbsp lemon juice, 1 tsp chopped fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper, then gently toss until all ingredients are evenly distributed.
- Step 2: Chill for at least 15 minutes to allow flavors to meld, then serve as a side dish or atop fresh greens for a complete meal.
