Quick Description
This Keto Avocado Salad with Boiled Eggs combines creamy avocado, crisp vegetables, and protein-packed boiled eggs for a fresh, satisfying dish. It’s rich in healthy fats and nutrients, making it perfect for anyone following a ketogenic diet. With simple ingredients and a burst of flavor, this salad will quickly become a favorite!
Servings & Timing
Serves: 4–6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes (for boiling the eggs)
Total Time: 20 minutes
Estimated Protein: 7–9 g per serving
Calories per serving: ≈ 250–300
Ingredients You Will Need
Ingredient Quantity Notes
Avocados 2 ripe Adds healthy fats and creaminess.
Boiled eggs 4 large A good source of protein and richness.
Cherry tomatoes 1 cup (halved) Adds sweetness and color.
Spinach or mixed greens 2 cups Adds fiber and nutrients.
Red onion ¼ cup (thinly sliced) Adds flavor and a bit of sharpness.
Cucumber ½ medium (sliced) For extra crunch and freshness.
Olive oil 2 tbsp Adds richness and healthy fats.
Lemon juice 1 tbsp For acidity and freshness.
Salt ¼ tsp Enhances all the flavors.
Black pepper ¼ tsp To taste.
Fresh herbs (optional) 1 tbsp chopped cilantro or parsley For extra flavor and garnish.
Step-by-Step Method
Step 1 – Prepare the Boiled Eggs
Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat.
Once it reaches a boil, reduce the heat and let the eggs simmer for about 9–10 minutes.
Remove the eggs, place them in an ice bath, and allow them to cool. Once cooled, peel and slice the eggs.
Step 2 – Prepare the Vegetables
While the eggs are cooking, slice the avocado, cucumber, and red onion.
Halve the cherry tomatoes and set all the vegetables aside.
Step 3 – Assemble the Salad
In a large salad bowl, combine the avocados, boiled eggs, spinach, cherry tomatoes, cucumber, and red onion.
Gently toss everything together to mix.
Step 4 – Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Drizzle the dressing over the salad and toss gently to coat everything evenly.
Step 5 – Serve and Enjoy
Garnish with fresh herbs like cilantro or parsley (optional) for added freshness.
Serve immediately as a light meal or side dish, and enjoy!
Why This Recipe Is Special
Keto-Friendly – Packed with healthy fats from avocados, olive oil, and boiled eggs, this salad fits perfectly into a ketogenic diet.
High in Protein – The boiled eggs provide a good source of protein, making this salad a filling meal.
Quick and Easy – Ready in just 20 minutes, this salad is perfect for busy days when you need something nutritious and satisfying.
Full of Nutrients – With fresh spinach, cucumber, and tomatoes, this salad is rich in vitamins and minerals.
Versatile – You can easily customize this salad by adding more veggies, nuts, or seeds, or swapping out ingredients based on what you have on hand.
Extra Tips for Better Taste
Customize the Greens – If you prefer, you can use kale, arugula, or any other leafy greens in place of spinach.
Add Texture – Toss in seeds (sunflower, pumpkin) or nuts (almonds, walnuts) for extra crunch and healthy fats.
Make It Creamier – Add a tablespoon of Greek yogurt to the dressing for a creamier texture.
Adjust Sweetness – If you like a little sweetness in your salads, you can add a teaspoon of honey or maple syrup to the dressing.
Use Fresh Lemon – Fresh lemon juice makes a huge difference in flavor compared to bottled lemon juice.
Ingredient Details & Substitutions
Ingredient Substitute Flavor / Texture Effect
Avocados Guacamole or mashed cauliflower Guacamole is richer, cauliflower gives a lighter, more neutral flavor.
Boiled eggs Grilled chicken or tofu Chicken adds more protein; tofu makes it vegan-friendly.
Cucumber Zucchini or celery Zucchini offers a similar crunch, celery adds a stronger crunch and flavor.
Spinach Kale, arugula, or mixed greens Kale adds a bit more bitterness, arugula adds spice.
Olive oil Avocado oil or coconut oil Both provide healthy fats, though avocado oil has a milder flavor.
Lemon juice Lime juice or apple cider vinegar Lime offers a sharper flavor, apple cider vinegar adds tang.
Recipe Variations & Serving Suggestions
- Crispy Bacon Avocado Salad
Add crispy bacon pieces for extra flavor and crunch. The smoky bacon complements the creamy avocado beautifully. - Mediterranean Avocado Salad
Add feta cheese, black olives, and red bell peppers to give the salad a Mediterranean flair. - Spicy Avocado Salad
Add jalapeño slices or a drizzle of sriracha sauce to add some heat to the salad. - Grilled Chicken Avocado Salad
Top the salad with grilled chicken breast for a more substantial meal, adding more protein.
Storage & Make-Ahead
Refrigerate: This salad is best enjoyed immediately for freshness, but you can store leftovers in an airtight container in the fridge for 1–2 days.
Make-Ahead: Prepare the salad (minus the dressing) in advance and store it in the fridge. Add the dressing just before serving to keep everything fresh.
Nutrition Details (per serving, based on 6 servings)
Nutrient Amount
Calories 275 kcal
Protein 7 g
Carbohydrates 9 g
Fat 24 g
Fiber 7 g
Sugar 3 g
Calcium 12% DV
Sodium 180 mg
