Avocado and Tomato Salad Bowl with Sunny‑Side Egg

Short description
A vibrant, nutrient-packed salad bowl featuring creamy avocado, juicy tomatoes, fresh greens, and a perfectly cooked sunny‑side egg—bright, balanced, and ready in minutes.

Why You’ll Love This Recipe

• Fresh flavors and textures in every bite
• Combines protein, healthy fats, and produce in one satisfying dish
• Quick and easy to prepare—perfect for breakfast or light lunch
• Visually stunning and easily customizable

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe avocado, sliced
• Cherry or grape tomatoes, halved
• Fresh greens (arugula, spinach, or mixed salad leaves)
• Egg (sunny‑side up or soft‑boiled)
• Extra‑virgin olive oil
• Fresh lemon or lime juice
• Salt and pepper
• Optional garnishes: chili flakes, fresh herbs, sesame seeds

directions

1. Arrange bowl: Start with greens at the base of your bowl.
2. Add fresh produce: Top with avocado slices and halved tomatoes.
3. Cook the egg: Prepare a sunny‑side egg in a skillet with oil, season lightly.
4. Place the egg: Gently place the egg on top of the salad.
5. Dress the bowl: Drizzle with olive oil and a squeeze of lemon or lime. Season with salt, pepper, and optional chili flakes or herbs.
6. Serve immediately.

Servings and timing

• Servings: 1 bowl (easily doubled)
• Prep time: 5 minutes
• Cook time: 3–4 minutes
• Total time: 8–10 minutes

Variations

• Add protein: Include smoked salmon, canned tuna, or grilled chicken
• Extra crunch: Add cucumber slices, radishes, or toasted nuts/seeds
• Spice it up: Sprinkle crushed red pepper flakes or drizzle with hot sauce
• Cheesy option: Crumble feta, goat cheese, or parmesan

storage/reheating

• Storage: Best eaten fresh. Keep avocado and egg separate if preparing in advance; store greens separately.
• Reheating: Reheat only if necessary; fresh egg and avocado are best served immediately.

FAQs

Can I make this vegan?

Yes—replace the egg with tofu scramble or chickpeas for plant-based protein.

What greens work best?

Arugula adds a peppery bite, while spinach and mixed greens offer a milder flavor.

How ripe should the avocado be?

A ripe yet firm avocado holds its shape and adds creaminess without sogginess.

Can I prepare parts ahead?

You can prep greens and slice avocado ahead, but cook the egg just before serving.

Can I use hard‑boiled eggs?

Yes—slice a hard-boiled egg or use soft-boiled for creamy yolk texture.

Is this gluten-free?

Yes—naturally gluten-free.

What dressing options are suitable?

Simple olive oil and lemon juice work well, or you could use a light vinaigrette.

How do I prevent avocado from browning?

Sprinkle with lemon juice and store in airtight container if prepping in advance.

What additional ingredients can I add?

Olives, capers, radishes, sliced cucumber, or nuts and seeds add flavor and texture.

Can I double for a larger serving?

Absolutely—scale up ingredients as needed to serve more people.

Conclusion

This Avocado and Tomato Salad Bowl with Sunny‑Side Egg is a fresh, flavorful, and balanced meal that’s quick to assemble and full of vibrant ingredients. It’s the ideal dish for a nutritious breakfast, brunch, or light lunch.

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