This Mediterranean Avocado Egg & Cucumber Garden Salad Bowl has a fresh and colorful texture. We prepare this salad bowl with hard-boiled eggs, creamy avocado, crisp cucumber, cherry tomatoes, romaine lettuce, mixed greens, red onion, fresh parsley, feta cheese, pumpkin seeds, olive oil, lemon juice, Dijon mustard, and oregano. This salad bowl contains approximately 320 calories and 8g net carbs. We make this salad bowl in just 25 minutes. We can refrigerate the salad for a minimum of 2 days when stored properly, although freezing is not recommended. You can serve this salad bowl with whole wheat pita bread, hummus, grilled chicken, lemon herb shrimp, roasted vegetables, or a warm bowl of lentil soup.
STATS:
- Course: Salad, Lunch, Light Dinner
- Calories: 320 kcal
- Diet: Mediterranean, Vegetarian
- Prep Time: 15 minutes
- Cuisine: Mediterranean
- Cook Time: 10 minutes
- Portion Size: 1 bowl
- Cooking Mode: Boiling
- Total Servings: 4
- Difficulty Level: Easy
- Total Time: 25 minutes
TOOLS:
- Saucepan
- Bowl
- Knife
- Measuring spoons
- Chopping board
- Salad bowl
- Whisk
INGREDIENTS:
SALAD:
- 4 eggs
- 2 avocados
- 2 cucumbers
- 2 cups cherry tomatoes
- 1 cup romaine lettuce
- 1 cup greens
- ½ red onion
- ¼ cup parsley
- ¼ cup feta cheese
- 2 tablespoons pumpkin seeds
DRESSING:
- Three tbsp. olive oil
- Lemon juice, one tbsp.
- ¼ tsp. black pepper
- One tsp. Dijon mustard
- ½ tsp. oregano
- ¼ teaspoon sea salt
INGREDIENT NOTES AND SUBSTITUTIONS:
EGGS:
- This salad bowl has more protein thanks to the eggs. Other options include grilled chicken, white beans, chickpeas, and tofu.
AVOCADO:
- Avocado gives the salad a creamy smoothness and good fats. Use guacamole, hummus, or olives instead.
CUCUMBER:
- Cucumber gives the salad bite, freshness, and moisture. As an alternative, use radishes, zucchini, or celery.
CHERRY TOMATOES:
- Cherry tomatoes naturally provide color, sweetness, and juiciness. Bell peppers, grape tomatoes, or Roma tomatoes can be used in their stead.
ROMAINE LETTUCE:
- Romaine lettuce provides a cool, crisp base for the salad. Use mixed greens, kale, spinach, or iceberg lettuce instead.
RED ONION:
- Red onion adds flavor and a hint of bitterness. Shallots, green onions, or sweet onions can be used in their place.
FETA CHEESE:
- The salad’s traditional Mediterranean flavor and creamy texture come from the feta cheese. Use dairy-free feta, ricotta salata, or goat cheese instead.
PARSLEY:
- Parsley adds a bright, herbal flavor and freshness. You can also use mint, dill, basil, or cilantro.
OLIVE OIL:
- Olive oil provides a rich Mediterranean flavor and forms the basis of the dressing. Use walnut or avocado oil in its place.
LEMON JUICE:
- Lemon juice gives the dressing vibrancy and preserves its flavor. As an alternative, use red wine vinegar or lime juice.
INSTRUCTIONS:
- For nine to ten minutes, firm boil the eggs.
- We cool them, peel them, and then slice them.
- Rinse and prepare each veggie.
- Stir the pepper, olive oil, salt, lemon juice, oregano, and Dijon mustard in a dish.
- Include parsley, lettuce, onion, mixed greens, tomatoes, and cucumbers in a vessel.
- Garnish with pumpkin seeds, sliced eggs, feta cheese, and avocado.
- Drizzle the dressing and carefully mix.
- Serve this salad quickly.
TIPS:
- Include dressing at the end and then serve for a fresh taste.
- We utilize chickpeas or grilled chicken for additional protein.
- Refrigerate the veggies and then serve for additional fresh taste.
- You can utilize freshly squeezed lemon juice for a perfect taste.
SERVING SUGGESTIONS:
SIDE DISHES:
- Hummus
- Tzatziki
- Stuffed grape leaves (Dolma)
- Roasted Mediterranean vegetables
- Baba ganoush
PROTEINS:
- Lemon herb chicken
- Butter shrimp
- Salmon fillet
- Roasted chickpeas
- Marinated tofu cubes
SOUPS:
- Lentil
- Tomato basil
- Vegetable broth
- Chicken vegetable
- Spinach
GRAINS & CARBS:
- Quinoa salad
- Brown rice pilaf
- Couscous
- Whole wheat pita bread
- Bulgur wheat salad
DRINKS:
- Lemon mint water
- Cucumber detox water
- Iced green tea
- Fresh orange juice
- Sparkling lime water
STORAGE INFORMATION:
FRIDGE:
- Store this salad bowl in a tight-fitting box for nearly two days.
FREEZER:
- Don’t advise storing because the eggs, veggies, and avocados will lose their texture after defrosting.
FAQs:
Which veggies could we include?
- You can use zucchini, carrots, radishes, bell peppers, and celery.
May we prepare this salad bowl dairy-free?
- Yes, you can utilize a vegan replacement or skip the feta cheese.
Will we prepare this salad bowl earlier?
- Yes, you can make this salad bowl earlier, assemble it, and then serve.
NUTRITIONAL FACTS:
Calories: 320 kcal
Sodium: 420 mg
Total Carbs: 14 g
Net Carbs: 8 g
Fiber: 6 g
Sugar: 4 g
Fats: 24 g
Proteins: 13 g
Serving Size: 1 salad bowl