Avocado - Egg - Tomato Breakfast Salad

Marty Hufnagel


Quick and easy too. Keep hard boiled eggs in the frig. to satisfy those spur-of-the-I'm-hungry-moment pangs.


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 1
    small avocado
  • 1
    hard boiled egg
  • 5
    grape tomatoes, halved
  • 1 tsp
    lemon juice
  • 1 tsp
    bragg vinaigrette dressing & marinade
  • ·
    salt and pepper
  • 1 sprig(s)
    small chives

How to Make Avocado - Egg - Tomato Breakfast Salad


  1. Boil the egg (along with as many eggs you desire for the frig. or other uses)
  2. Cut the avocado open , remove seed, cut the filling into cubes and remove with a spoon into a small bowl.
  3. Shell the hard boiled egg and cut into chunks. Add this to the avocado and mix very gently.
  4. Sprinkle a couple of times with lemon juice. (if using fresh lemon juice - use 1 lemon wedge)
  5. Sprinkle about 2 shakes of Bragg Dressing over all. Mix gently.
  6. Throw the tomato halves into the bowl. Sprinkle with salt and pepper. Cut the chive stem with scissors over for garnish.

Printable Recipe Card

About Avocado - Egg - Tomato Breakfast Salad

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy Healthy
Hashtag: #Paleo

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