If you’re searching for a salad that feels fresh, nourishing, and elegant without demanding much time in the kitchen, this Soft-Boiled Egg & Avocado Salad is exactly what you need. It has the perfect balance of creaminess from ripe avocado, richness from jammy eggs, crunch from toasted croutons, and freshness from crisp romaine lettuce. The vibrant cherry tomatoes add sweetness, while a simple lemon-olive oil dressing ties everything together with brightness and acidity. Whether you’re planning a light lunch, a wholesome dinner, or a colorful meal-prep bowl, this salad delivers flavor, texture, and satisfaction in every bite.

Ingredients (Serves 2)

For the Salad

  • 3 cups romaine lettuce, chopped
  • 3 soft-boiled eggs, halved
  • 1 cup cherry tomatoes, sliced in halves
  • 1 ripe avocado, diced
  • 1 cup croutons (homemade or store-bought)
  • Freshly cracked black pepper

For the Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon honey or maple syrup
  • Salt to taste
  • Black pepper to taste

Step-by-Step Instructions

Step 1: Make the Perfect Soft-Boiled Eggs

Soft-boiled eggs bring a luxurious, velvety texture to the salad, so getting them right is essential. Start by heating a pot of water until it reaches a gentle boil. Carefully lower the eggs into the water using a spoon. Cook them for exactly 6 minutes for the ideal jammy center. Once the timer goes off, immediately transfer the eggs into a bowl of ice water. This stops the cooking process and makes peeling much easier. After they cool for a minute or two, peel the eggs gently and slice each one in half. Set aside.

Step 2: Prepare the Dressing

A salad is only as good as its dressing, and this one is simple, fresh, and incredibly flavorful. In a small bowl, combine the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper. Whisk until smooth and emulsified. The mustard helps bind the dressing while the honey balances the acidity. Taste and adjust—add more lemon for brightness or more honey for sweetness.

Step 3: Assemble the Salad

Place the chopped romaine lettuce in a large salad bowl. The crispness of romaine is perfect here because it holds its texture even after adding dressing. Add the diced avocado and cherry tomato halves, distributing them evenly. The avocado adds creaminess while the tomatoes add freshness and color. Place the soft-boiled egg halves on top, letting the golden yolks shine. Scatter croutons generously for a satisfying crunch.

Step 4: Dress and Serve

Just before serving, drizzle the dressing evenly over the salad. Toss gently if you want everything coated, or leave it arranged for a more aesthetic, café-style presentation. Finish with a crack of black pepper.

Chef’s Tips

  • For extra protein, add grilled chicken, chickpeas, or smoked salmon.
  • Toasting your own croutons in butter instantly elevates flavor.
  • Use perfectly ripe avocados for the best texture.
  • Keep dressing separate if preparing ahead.
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