Avocado and Radish Salad
Servings Prep Time
1 10minutes
Cook Time
Servings Prep Time
1 10minutes
Cook Time
  1. To hard boil the egg, place the egg in a pot with water so that the water is 1 inch over the egg. Set a timer for 20 minutes. Heat to water on high until it boils. Then, turn the heat down to medium-high. When the timer rings, run the egg under cold water for 1 minute. Then remove the egg shell. Chill the egg before adding it to the salad.
  2. Put the lettuce in the bottom of the salad bowl.
  3. Cut the avocado half into ½ inch cubes. Put the avocado on top of the lettuce.
  4. Cut the egg into four pieces lengthwise. Holding the pieces together, turn the egg 90°, and cut it again into four pieces. Put the diced egg on top of the avocado.
  5. Finely dice the radishes. Put them on top of the egg.
  6. Finish with a dash of salt.
Recipe Notes


The salad will keep well in the refrigerator for up to 3 days.

Hard boiled eggs will keep in the refrigerator for several days.  Cook them ahead of time to save time on salad prep.


Nutrition Facts
Avocado and Radish Salad
Amount Per Serving
Calories 257 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 212mg 71%
Sodium 173mg 7%
Potassium 1345mg 38%
Total Carbohydrates 15g 5%
Dietary Fiber 9g 36%
Sugars 4g
Protein 12g 24%
Vitamin A 74%
Vitamin C 13%
Calcium 8%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.