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A vibrant bowl of Simple & Zesty Mediterranean Avocado Egg Salad with avocado, tomatoes, cucumber, olives, and feta.

Simple & Zesty Mediterranean Avocado Egg Salad

This recipe offers a healthy and flavorful twist on classic egg salad, featuring creamy avocado, zesty lemon, and Mediterranean ingredients. It's perfect for a quick and nutritious lunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 379.7
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Avocado Salad Dressing
  • 1 lemon zested and juiced
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove minced
  • 1 1/2 teaspoons za’atar plus more to sprinkle
  • Kosher salt
  • Black pepper
For the Avocado Salad
  • 2 large Roma tomatoes diced
  • 1/2 English cucumber diced
  • 1 shallot thinly sliced
  • 1/4 cup pitted Kalamata olives plus more to your liking
  • 2 avocadoes
  • 10-15 basil leaves thinly sliced (chiffonade)
  • 3 to 4 ounces halloumi cheese optional, cut into small cubes
  • Extra virgin olive oil for grilling the halloumi (optional)

Equipment

  • Salad bowl
  • Indoor griddle

Method
 

  1. Prepare the vinaigrette. Whisk the lemon zest, juice, olive oil, garlic, and za’atar until combined. Season with salt and pepper. Set aside.
  2. Mix the salad. In a salad bowl, combine tomatoes, cucumber, shallot, and olives. Shake the vinaigrette again, pour it over the salad, and toss. Taste and adjust seasoning. Slice the avocado in half, remove the pit, and dice. Add the avocado and basil to the salad and gently toss.
  3. Optionally, griddle the halloumi. Heat an indoor griddle over medium heat. Combine the halloumi and 1 to 2 tablespoons of extra-virgin olive oil in a small bowl. Toss to coat. Add the halloumi to the griddle for 2-3 minutes per side, until lightly browned with char marks. Add the grilled halloumi to the salad.
  4. Finish and serve. Sprinkle with more za’atar and serve immediately.

Nutrition

Calories: 379.7kcalCarbohydrates: 14.5gProtein: 7.6gFat: 35gSaturated Fat: 7.8gSodium: 396.5mgPotassium: 613.4mgFiber: 8.3gSugar: 2.6gVitamin A: 292.5IUVitamin C: 26.5mgCalcium: 254.8mgIron: 1.5mg

Notes

This recipe is a personal adaptation inspired by a Mediterranean avocado egg salad enjoyed at a coastal café. It's a quick and nutritious go-to for busy days.

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