High Protein Avocado Salad – Easy 20-Minute Lunch

You know those days when you need something quick, satisfying, and actually good for you? That's exactly why I created this High Protein Avocado Salad. It's become my go-to lunch on busy weekdays, and it's packed with 12 grams of protein per serving to keep you full and focused.

The best part? It comes together in just 20 minutes with simple ingredients you can find at any grocery store. Whether you're meal-prepping for the week or making a fresh lunch for the family, this salad is a winner. Plus, it's endlessly customizable – I'll share some of my favorite variations below.

So grab your avocados and let's get chopping! You're going to love this one.

About the Ingredients

2 ripe avocados, diced

Look for avocados that yield slightly to gentle pressure. If they're too firm, they won't mash well; if too soft, they'll be mushy.

4 large eggs, hard-boiled and chopped

For perfect hard-boiled eggs, place them in a pot, cover with water, bring to a boil, then turn off heat and let sit for 12 minutes. You can also use store-bought peeled eggs for convenience.

1 can (15 oz) chickpeas, drained and rinsed

Rinsing removes excess sodium and improves texture. Substitute with white beans or edamame for a different twist.

1/2 cup (75g) crumbled feta cheese

Feta adds a salty tang. For a dairy-free option, use crumbled tofu with a pinch of salt.

1/4 cup (60g) plain Greek yogurt

Use full-fat for extra creaminess or non-fat for fewer calories. You can also use sour cream or a dairy-free yogurt alternative.

2 tablespoons lemon juice (about 1 lemon)

Fresh lemon juice brightens the flavors and helps prevent the avocado from browning. Bottled works in a pinch.

1 small red onion, finely diced

Red onion adds a mild bite. If you prefer a milder taste, soak the diced onion in cold water for 10 minutes and drain.

1/4 cup (15g) fresh dill, chopped

Dill pairs beautifully with avocado and eggs. If you don't have dill, use fresh parsley or chives.

1/2 teaspoon salt

Adjust to taste. Sea salt or kosher salt works best.

1/4 teaspoon black pepper

Freshly ground black pepper adds a nice kick. Adjust to your preference.

Tips & Tricks

• Mash some of the avocado to create a creamy base, but leave some chunks for texture.
• Don't overmix – gently fold everything together to keep the salad light and fluffy.
• Let the salad sit for 5 minutes before serving to allow flavors to meld.

Step-by-Step Instructions

1. Boil the eggs

Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. Drain and cool in ice water, then peel and chop.

2. Prep the avocado

Cut the avocados in half, remove the pit, and scoop the flesh into a large bowl. Dice two-thirds of the avocado and mash the remaining third with a fork to create a creamy base.

3. Mix the dressing

In a small bowl, whisk together the Greek yogurt, lemon juice, salt, and pepper until smooth.

4. Combine the ingredients

Add the chopped eggs, chickpeas, feta, red onion, dill, and the yogurt dressing to the bowl with the avocado. Gently fold everything together until well combined, being careful not to break up the avocado chunks too much.

5. Adjust seasoning

Taste and adjust salt and pepper as needed. If you prefer more tang, add a little extra lemon juice.

6. Serve and enjoy

Spoon the salad into bowls or onto a bed of greens. Garnish with extra dill and a sprinkle of feta if desired. Serve immediately for the best texture.

Delicious Variations

Make it vegan

omit the eggs and feta, and use a plant-based yogurt. Add extra chickpeas and a tablespoon of nutritional yeast for a cheesy flavor.

• Add 1/4 cup of toasted sunflower seeds or pumpkin seeds for extra crunch and protein.
• Swap the chickpeas for grilled chicken breast to boost the protein even more.

How to Store High Protein Avocado Salad

Frequently Asked Questions

If you try this High Protein Avocado Salad, let me know in the comments below! I'd love to hear your favorite variations. Don't forget to tag me in your photos on social media – I can't wait to see your creations. Here's to small steps, big impact.

High Protein Avocado Salad

High Protein Avocado Salad with chickpeas, eggs, and feta – a filling, creamy, and nutritious meal ready in 20 minutes.

★★★★½ 4.8 (187 ratings)

15 minPrep time12 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 ripe avocados, diced
• 4 large eggs, hard-boiled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup (75g) crumbled feta cheese
• 1/4 cup (60g) plain Greek yogurt
• 2 tablespoons lemon juice (about 1 lemon)
• 1 small red onion, finely diced
• 1/4 cup (15g) fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

📋 Instructions

1. 1Boil the eggs — Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. Drain and cool in ice water, then peel and chop.
2. 2Prep the avocado — Cut the avocados in half, remove the pit, and scoop the flesh into a large bowl. Dice two-thirds of the avocado and mash the remaining third with a fork to create a creamy base.
3. 3Mix the dressing — In a small bowl, whisk together the Greek yogurt, lemon juice, salt, and pepper until smooth.
4. 4Combine the ingredients — Add the chopped eggs, chickpeas, feta, red onion, dill, and the yogurt dressing to the bowl with the avocado. Gently fold everything together until well combined, being careful not to break up the avocado chunks too much.
5. 5Adjust seasoning — Taste and adjust salt and pepper as needed. If you prefer more tang, add a little extra lemon juice.
6. 6Serve and enjoy — Spoon the salad into bowls or onto a bed of greens. Garnish with extra dill and a sprinkle of feta if desired. Serve immediately for the best texture.

👨‍🍳 Chef's Note: For the creamiest texture, use ripe avocados and full-fat Greek yogurt. If you're watching your sodium, reduce the salt and rinse the chickpeas well.

Servings: 6

Cuisine: American

Course: Salad

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 18g fat

Written by Maya Vasquez
Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.