Avocado Egg Corn Salad Bowl with Feta and Lime
This bowl arranges creamy avocado, sliced eggs and crunchy vegetables in neat sections, then finishes them with feta, paprika and a squeeze of lime. It is filling yet fresh, needs almost no cooking and makes a quick lunch or light dinner for two.
Preparation Steps
Place the eggs in a small pot, cover with cold water and bring to a boil. Turn off the heat, cover and let stand for 10 to 12 minutes, then cool in ice water, peel and slice.
While the eggs cook, halve the cherry tomatoes and dice the red onion and bell pepper. Drain the corn well.
Halve, pit and slice the avocado just before assembling so it stays green.
Arrange the eggs, avocado, tomatoes, corn, onion and pepper in separate sections in two shallow bowls.
Sprinkle with the feta, a pinch of paprika or chili powder, salt and pepper.
Drizzle with olive oil and lime juice, scatter over the cilantro and serve.
Tips & Variations
- Toss the avocado slices in a little of the lime juice if you are preparing the bowl a few minutes ahead.
- Add cooked quinoa or brown rice as a base, some edamame for extra protein, or a dash of hot sauce for heat.
- Boiled eggs keep peeled in the fridge for up to 3 days, but assemble the bowl just before eating.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!