Egg, Pepper & Avocado Salad

Egg, Pepper & Avocado Salad


I love this egg, pepper & avocado salad!

I like to make this salad because it’s delicious, it’s full of important nutrients and I always feel feel satisfied with sustained energy for hours after eating it.

Here’s why I created this salad combination: It contains healthy carbohydrates (mixed leafy greens, bell pepper, tomato), essential fats (olive oil, avocado, eggs) and good protein in the eggs.

I created this salad combination because I feel really good when I eat a diet that contains a balanced combination of carbs, protein and fats. The good fats in this salad are essential for good organ health,they keep you fuller for longer, sustain your energy levels and also help your body to process the sugars from carbohydrates. It’s not necessary to eat a huge amount of protein (especially huge amounts of animal protein) but protein is important for building the body and like fat, it also helps the body to process sugars. Fresh lemon juice aids the body in absorbing protein and leafy greens have so many great health benefits that I could write a long post just about why you should eat them!

If you want to learn more about why healthy fats are essential, you can read my post EAT FAT AND GET SKINNY.

IMG_2908 (2)


-1 big handful baby spinach
-1 small handful arugula
-1 cup cherry tomatoes
-1 red bell pepper
-1/4 to 1/2 an avocado
-1 or 2 free-ranged eggs

(serves 1)


-1 teaspoon cold-pressed olive oil
-a squeeze of fresh lemon juice
-sea salt (to taste)



-boil the eggs by placing a small pot on the stove over a medium-high heat. When the water starts to simmer, place the eggs into the water and let the water boil for 4-7 minutes (depending on if you like the yolk soft, medium or hard)
-rinse the fresh ingredients
-place the leafy greens (spinach and arugula) into a bowl or onto a plate
-slice the red bell pepper
-remove the pit and the peel from the avocado and slice
-halve the baby tomatoes
-add the pepper, avocado and baby tomato to the greens
-once boiled, run cold water over the eggs and remove shells when cool enough to handle
-slice or halve eggs and add to salad
-get ready to prepare the dressing


-mix the olive oil fresh lemon juice and sea salt together in a small bowl until well blended
-drizzle over salad

Serve fresh, eat & enjoy.

IMG_2877 (2)


Like I said, I eat this salad often and so every now and again I like to change things up. These are some of my favorite ways to pimp it:

1. Add some micro greens and some yellow or orange bell pepper too! This makes any salad look really pretty and adds lovely color!

2. Change up the oils. I love olive oil but I like to change the oil that I use sometimes. I love using sesame oil and flax seed oil too. Try different oils, just make sure that they are cold-pressed oils.

3. Replace the baby tomatoes with a regular tomato. Just slice it up and add it in!

4. Pass on the arugula and instead add some fresh cilantro, basil or watercress. I love doing this!

5. Add some slices of cucumber, it adds a lovely crunch!

It’s so easy to enjoy this salad, change it up slightly and add simple ingredients that make it pop.

I hope that you enjoy it and feel great when you eat this salad!