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Chopped Tomato & Avocado Salad
peaches / walnuts / eggs

Active: 25 min Total: 25 min
To make this meal paleo friendly, we deconstruct a classic caprese sandwich and make it into a vibrant and full salad with peaches, walnuts, eggs, and avocado. No one will miss the meat tonight, we promise!
Smarts: Older eggs are easier to peel so buy two cartons. One for serving within the week and one for hardboiling 10 days after purchase.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tomato and Avocado Chopped Salad:
  • Eggs - 6 , hard-boiled
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 1/4 cup
  • Basil, fresh - 2 sprigs , leaves chiffonade
  • Shallots - 1/2 bulb , chopped
  • Tomatoes, heirloom preferable - 1 lb , cubed
  • Avocados, large - 1 , cubed
  • Peaches - 1/2 lb , sliced
  • Baby spinach or romaine lettuce - 5 oz , chopped
  • Walnuts, crushed - 1/4 cup
  • Sunflower seeds - 2 Tbsp

Prep

  1. Hard boil eggs - Place eggs in a saucepan, and cover by 1” (2.5 cm) of water. Salt generously and then bring to a boil. Once water has reached a boil, take it off the heat and just let it sit for 11 minutes. Crack and chop eggs before serving. (Can be done up to 4 days ahead)
  2. Make vinaigrette - Whisk together balsamic vinegar, Dijon mustard, maple syrup, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  3. Basil / Shallots - Prep as directed. (Can be done up to 3 days ahead)
  4. Tomatoes / Avocado / Peaches - Prep as directed.
  5. Romaine lettuce - Chop.

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Make

  1. Toss vinaigrette with lettuce, basil, shallots, tomatoes, avocado, peaches, walnuts, sunflower seeds, and eggs.

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