Refreshing Cucumber, Avocado, and Egg Salad

Tasty, light and healthy — it’s impossible to put it down! I really like light and quick salads that can be prepared literally on the go. Cucumber avocado egg salad is from this category. It turns out to be very light in taste, but at the same time quite filling.
cook time: 20 min
Logan Winslow
Refreshing Cucumber, Avocado, and Egg Salad

Nutrition Facts (per serving)

192
Calories
17g
Fat
3g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Eggs 5 pc
Mayonnaise 4 tbsp
Greenery to taste
cucumbers 2 pc
Avocado 1 pc

Recipe instructions

Step 1

Step 1
How to make Cucumber Avocado Egg Salad? To prepare the salad, prepare the eggs. They need to be boiled. To do this, cook them in boiling water for 5-7 minutes. Then drain the hot water and cool them, pouring cold water on them. Peel the cooled eggs from their shells.

Step 2

Step 2
Choose soft avocados with creamy flesh. Cut it into 2 parts and remove the pit. Peel the peel.

Step 3

Step 3
Cut the avocado pulp into cubes and place in the prepared salad bowl.

Step 4

Step 4
Wash the cucumber and cut into cubes. Add the sliced cucumber to the bowl with the avocado.

Step 5

Step 5
Cut the boiled eggs into large cubes so that they do not smear onto other ingredients in the salad. Add chopped eggs to salad.

Step 6

Step 6
Then add some chopped herbs. You can use dill and green onions.

Step 7

Step 7
Season the salad with mayonnaise and mix. Stir the salad carefully so as not to damage the soft ingredients too much. Place it in the refrigerator and let it cool slightly. Before serving, transfer the salad to a salad bowl and serve. Bon appetit!

Additional rubrics

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