California Avocado & Egg Breakfast Salad, and Giveaway!
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Each week I hard-boil a batch of eggs for a weekday morning quick source of high-quality protein for my husband, 3-year-old and myself. Typically I season my quartered egg with olive oil, salt and pepper, and enjoy it with a side of toast and fresh fruit.
Since we’re in the midst of California avocado season now through September, my client California Avocado Commission asked me to develop a breakfast recipe. I wanted to create something totally new, easy to prepare, with a huge pop of flavor along with a nutrient punch. If you would like to simplify it further, it’s okay to delete some of the ingredients. Just sprinkling a single serving of egg and avocado with salt, pepper and olive oil will deliver the “good” fats in avocados and the high-quality protein in eggs, and taste incredible. One-fifth of a medium avocado qualifies as a serving, providing 50 calories and nearly 20 vitamins and minerals.
Additionally, you can feel good knowing that California avocados are hand-grown on nearly 5,000 small family farms throughout Central and Southern California—where the coastal climate and land provide the perfect growing conditions.
Serve this salad with toast, on its own, for lunch in a sandwich, or on 100% whole-grain crackers.
Avocado Giveaway!
The California Avocado Commission kindly provided me with a California Avocado gift basket valued at $75 to give away to one lucky reader. It includes:
- California Avocado Commission reusable tote
- Fresh California avocados (six, the best part!)
- Stainless steel avocado spreader
- California Avocado Slice ‘N Scoop and bamboo cutting board
- California Avocado apron and t-shirt
- California Avocado journal, magnet, and Get the Scoop and Wake Up to Breakfast with California Avocados brochures
Entries will be accepted until midnight (Pacific time) June 14, 2013. To enter, tell me below about your latest, greatest, or most favorite way to prepare avocados. Good luck!
California Avocado & Egg Breakfast Salad
4 hard-boiled eggs*, quartered, then each wedge cut into 3 pieces
1 medium California avocado
1 tablespoon (15 ml) freshly squeezed lemon or lime juice
1/3 cup (60 g) diced red bell pepper
2 scallions, thinly sliced, green parts only (about 2 tablespoons, or 12 g)
1 tablespoon (15 ml) extra-virgin olive oil
1 teaspoon (5 g) Dijon mustard
1/4 teaspoon salt
Freshly ground black pepper, to taste
Prepare eggs as described above. Cut avocado into bite-size pieces and place in a medium bowl. Sprinkle lemon or lime juice over the avocado and gently toss with a rubber spatula until pieces are separated and evenly coated. Add eggs, bell pepper, scallions, olive oil, Dijon, salt and pepper and gently fold together with a rubber spatula.
Enjoy immediately, or for best results, chill for a couple of hours, up to 2 days. To prevent avocados from browning, store in a tall, narrow container rather than a wide shallow container and place a piece of plastic wrap directly on the surface of the salad.
* To hard-boil large eggs, place them in a pot and cover with 1 inch of water. Turn on high heat and bring to a gentle boil. Turn off heat, cover, and let them sit for 15 minutes. Drain, transfer to a container and cover with ice and cold water until cool. Refrigerate until ready to peel and eat.
Prep time: 15 minutes
Cook time: 15 minutes, plus cooling time
Makes 4 servings, 1/2 cup each
Nutrition Facts (per serving): 196 calories, 16 g total fat (3 g saturated fat, 0 g trans fat), 244 mg sodium, 186 mg cholesterol, 6 g total carbohydrate (4 g fiber), 8 g protein, 5% DV iron, 3% DV calcium, 17% DV Vitamin A, 15% DV Vitamin C.
As with all fruits and vegetables, wash avocados before cutting. Check out tips for how to choose and use California Avocados. For more great California Avocado recipes, visit CaliforniaAvocado.com.
Disclosure: I work with the California Avocado Commission. They compensated me to develop this recipe and include them in this post. Words are 100% my own.
You might also enjoy:
How to Use California Avocados: 5 New Ways for this Spring and Summer
Lime-Basil Shrimp & California Avocado Lettuce Wraps
Tomato & Avocado Quinoa Salad with Cumin and Cilantro
California Avocado & Egg Breakfast Salad
By Published: May 30, 2013
- Yield: 1/2 cup (4 Servings)
- Prep: 15 mins
- Cook: 17 mins
- Ready In: 32 mins
Hardy and healthy breakfast salad with ripe California Avocados and hard boiled egg.
Ingredients
- 4 hard-boiled eggs quartered, then each wedge cut into 3 pieces
- 1 medium California avocado
- 1 tablespoon (15 ml) freshly squeezed lemon or lime juice
- 1/3 cup (60 g) diced red bell pepper
- 2 scallions thinly sliced, green parts only (about 2 tablespoons, or 12 g)
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 teaspoon (5 g) Dijon mustard
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- To hard-boil large eggs, place them in a pot and cover with 1 inch of water. Turn on high heat and bring to a gentle boil. Turn off heat, cover, and let them sit for 17 minutes. Drain, transfer to a container and cover with ice and cold water until cool. Refrigerate until ready to peel and eat.
- Prepare eggs as described above. Cut avocado into bite-size pieces and place in a medium bowl. Sprinkle lemon or lime juice over the avocado and gently toss with a rubber spatula until pieces are separated and evenly coated. Add eggs, bell pepper, scallions, olive oil, Dijon, salt and pepper and gently fold together with a rubber spatula.
- Enjoy immediately, or for best results, chill for a couple of hours, up to 2 days. To prevent avocados from browning, store in a tall, narrow container rather than a wide shallow container and place a piece of plastic wrap directly on the surface of the salad.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
Thanks for the recipe, I look forward to trying it! Currently my favorite avocado recipe is 1/4 of an avocado spread on 1 slice toasted 7 grain sprouted bread, topped with 2 slices fresh tomato and 1 egg fried in olive oil. For seasoning I sprinkle Harissa spice on the avocado. You can also top it off with another slice of toasted 7 grain sprouted bread for a quick breakfast sandwich. It’s a great kick-start to the day!
Ooh, exotic. Thanks, Kim!
Michelle
I like to put avocado in my taco salad for a great lunch.
I love taking a just-ripe avocado, slicing it, and sprinkling it with furikake (mix of seaweed, sesame seed, salt, sugar). So simple and perfect!
Yum! Thanks, Michaela!
Avacados are my favorite! I like to mash one and use it as a spread on sandwiches, burgers, wraps, etc.
I’ve just recently discovered pickling avocado chunks. Amazing. I love it.
I still need to try doing that, Heather. Thanks for sharing!
Michelle
I like an egg salad & avocado wrap.
I Love Grilling Avocados ! A Family Favorite At Our BBQ!
I like putting avocado in a smoothie with strawberries and kale.
I love avocado with my fried egg in the morning.
I like blending avocado with basil in a food processor to make a creamy pesto!
Raina,
That is a brilliant idea! I need to try that!
Thanks.
Michelle
Just discovered that I like avocado’s and had missed out on all of that deliciousness for 50+ years so I have eaten way too much guacamole recently. I put it on tacos & burgers too.
Susan,
Can there be such a thing as too much guacamole? I don’t think so:) Ha. Thanks for sharing.
Michelle
Avocados are SO good. I eat them plain with tomatoes, inside tacos, blend the fruit with a little amount of non-fat milk for smoothies… They are so versatile!
I never thought I liked avocado. When I was a young married mother I tried to try them and hated them. Found out the dog liked them. So I gave the dog the avocado and I never bought them again, until recently. I probably didn’t buy ripe avocado back in that day (mid 70’s). I like them now in all kinds of ways (except guacamole). One of my favorite things is to take a ripe avocado, add 1-2T of honey or agave, add 1-2 Tblsp of cocoa powder and mix together. No cooking, no fuss, refrigerate until cold. Tastes like chocolate mousse. Yes.
Hi Evelyn,
Ooh, avocado chocolate mousse is so good. Love your simple recipe for it!
Michelle
I love avocado in any way, shape or form! Sometimes it just cut one in half and eat it with a spoon.
I like avocadoes in my grill chicken salads, wraps, and sandwiches!
I like turkey and avocado sandwiches. I also like to dice up avocado, tomato and cucumber and eat as a salad with some olive oil and balsamic drizzled on top.