Super Easy Egg and Green Bowl Salad
This Super Easy Egg and Green Bowl Salad is a light, nourishing dish that proves simple ingredients can deliver big flavor. Perfect for busy weekdays or post-workout meals, it’s a protein-rich salad featuring boiled eggs, crisp greens, and a creamy olive oil dressing that ties everything together beautifully.
Inspired by the clean, minimal flavors of Mediterranean cuisine, this salad is balanced, refreshing, and satisfying. Whether you’re meal prepping for the week, looking for a quick lunch, or craving something healthy that still feels hearty, this bowl does it all.
Plus, it’s budget-friendly, low-carb, and gluten-free, making it a great choice for everyone in the family.
Serving Ideas
- Serve it as a light lunch, side dish, or post-gym meal.
- Add grilled chicken or tuna for extra protein.
- Sprinkle parmesan cheese or feta for a creamy kick.
Storage Tips
- Best enjoyed fresh, but you can store leftovers (without dressing) in the refrigerator for up to 1 day.
- Keep the dressing separate to maintain the crispness of the greens.
Health Benefits
- Protein Boost: Eggs provide essential amino acids for muscle repair.
- Good Fats: Avocado and olive oil support heart health and help you stay full longer.
- Rich in Fiber: Mixed greens and optional quinoa aid digestion and keep you energized.
- Low-Carb Friendly: Ideal for keto or clean-eating diets.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 14 g |
| Carbohydrates | 9 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 3 g |
Substitutions for the recipe: egg and green bowl salad
- Eggs: Swap for tofu or chickpeas for a vegan version.
- Nuts: Replace with seeds (sunflower or chia) if you have allergies.
- Greens: Any fresh greens like romaine, kale, or spinach work perfectly.
- Dressing: Try a Greek yogurt-based dressing for creaminess.
Super Easy Egg and Green Bowl Salad – Healthy Protein-Packed Lunch in Minutes
Course: Salads, Lunch, Light MealCuisine: MediterraneanDifficulty: Easy2
servings10
minutes310
kcal15
24 g
14 g
Ingredients
2 large boiled eggs, halved
2 cups mixed greens (spinach, arugula, lettuce, or kale)
½ avocado, sliced
½ cucumber, thinly sliced
½ cup cherry tomatoes, halved
¼ cup cooked quinoa or couscous (optional for extra fiber)
1 tbsp chopped walnuts or almonds
2 tbsp extra virgin olive oil
1 tsp lemon juice or apple cider vinegar
Salt and black pepper to taste
Directions
- Prepare the base:
Place your mixed greens into a large serving bowl. - Add the toppings:
Arrange the cucumber, cherry tomatoes, avocado slices, and boiled egg halves on top. - Add crunch:
Sprinkle the chopped nuts over the salad for texture and a dose of healthy fats. - Dress it up:
In a small bowl, whisk olive oil, lemon juice, salt, and pepper. Drizzle over the salad. - Serve:
Toss gently or leave layered for a beautiful presentation. Serve fresh and enjoy!
Notes
- 👧 Kid-Friendly Note
This salad can easily be made kid-approved! Kids usually love boiled eggs and mild greens like spinach. Try adding sweet corn, sliced apples, or a spoon of hummus for a fun twist. You can also serve the components separately — eggs, veggies, and dip — so little ones can build their own salad bowl.
