California Avocado & Egg Breakfast Salad, and Giveaway!

California Avocado & Egg Breakfast Salad

 

California Avocado & Egg Breakfast Salad

Sponsored post

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!

California Avocado Commission Sponsored Giveaway Gift Basket

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

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

California Avocado & Egg Breakfast Salad

By Michelle Dudash, Chef and Registered Dietitian Nutritionist 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

Instructions

  1. 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.
  2. 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.
  3. 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.

22 Comments

  1. Kim B. says:

    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!

    1. Ooh, exotic. Thanks, Kim!
      Michelle

  2. Tanya says:

    I like to put avocado in my taco salad for a great lunch.

  3. Michaela says:

    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!

    1. Yum! Thanks, Michaela!

  4. Shannon says:

    Avacados are my favorite! I like to mash one and use it as a spread on sandwiches, burgers, wraps, etc.

  5. Heather says:

    I’ve just recently discovered pickling avocado chunks. Amazing. I love it.

    1. I still need to try doing that, Heather. Thanks for sharing!
      Michelle

  6. Kelly D says:

    I like an egg salad & avocado wrap.

  7. Heather Hayes Panjon says:

    I Love Grilling Avocados ! A Family Favorite At Our BBQ!

  8. Madeline says:

    I like putting avocado in a smoothie with strawberries and kale.

  9. teh doll says:

    I love avocado with my fried egg in the morning.

  10. Raina S says:

    I like blending avocado with basil in a food processor to make a creamy pesto!

    1. Raina,

      That is a brilliant idea! I need to try that!

      Thanks.
      Michelle

  11. Susan Christy says:

    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.

    1. Susan,

      Can there be such a thing as too much guacamole? I don’t think so:) Ha. Thanks for sharing.

      Michelle

  12. 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!

  13. 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.

    1. Hi Evelyn,

      Ooh, avocado chocolate mousse is so good. Love your simple recipe for it!

      Michelle

  14. amber says:

    I love avocado in any way, shape or form! Sometimes it just cut one in half and eat it with a spoon.

  15. Livivua Chandler says:

    I like avocadoes in my grill chicken salads, wraps, and sandwiches!

  16. Laurie says:

    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.

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