Your Avocado Salad Deserves Better: Stop Eating It Like A Side Dish
Five ridiculously easy ways to turn that lonely bowl of greens into a meal that actually fills you up.
You know that feeling when you make yourself a beautiful avocado salad, eat the whole thing, and then find yourself staring into the fridge thirty minutes later wondering why you’re still hungry?
Yeah, me too.
Here’s the thing: avocado salad is amazing. It’s creamy, it’s fresh, it’s Instagram worthy. But let’s be honest. A pile of lettuce with some avocado slices isn’t a meal. It’s a very pretty appetizer that leaves you ordering pizza at 9 PM.
I used to do this. I’d make these gorgeous salads, feel super healthy about it, and then wonder why I had no energy by 3 PM. Turns out, I was basically eating expensive garnish for lunch.
So I started experimenting. And guess what? It takes like five extra minutes to turn that sad desk salad into something that actually keeps you going.
Here’s how.
1. Throw some eggs on top
Seriously, this is the easiest trick in the book. Hard boiled, fried, poached, scrambled. I don’t care how you cook them. Just put eggs on your salad.
Eggs are like the best friend your avocado salad didn’t know it needed. They add protein, they make everything creamier, and they turn your salad from “I guess I’ll eat this” to “okay, this is actually good.”
My favorite? A jammy soft boiled egg. You know, the kind where the yolk is still a little runny. Cut it open and let that golden yolk mix with the avocado. Chef’s kiss.Takes six minutes to boil. That’s it. You can do that.
2. Add beans or chickpeas (trust me on this)
I know what you’re thinking. Beans in a salad? Really?
Yes, really. Stop being fancy about it.
A can of chickpeas or black beans adds protein, fiber, and actually makes you feel full. Plus, they taste good. Especially if you drain them, toss them with a little olive oil and salt, and roast them in the oven for 20 minutes until they’re crispy.
Or just dump them straight from the can onto your salad. No judgment here. I’ve done it while standing over the sink at midnight. We’re all friends here.
The best part? Beans are cheap. Like really cheap. Your avocado probably cost more than an entire can of beans. So you’re making your expensive salad go further while actually making it more filling. That’s just smart economics.
3. Grains are your friend (yes, even carbs)
Quinoa, brown rice, farro, couscous. Pick one. Cook a big batch on Sunday. Keep it in the fridge. Scoop some onto your salad throughout the week.
Grains add substance. They make your salad feel like actual food instead of something you’re eating because you’re supposed to.
But honestly? Any grain works. Even leftover rice from last night’s takeout. No shame in that game.
The texture is what matters. You get that nice chewy bite that makes your salad interesting instead of just… wet and crunchy.
4. Get some protein in there
Chicken, salmon, tofu, shrimp. Whatever you eat, put it on your salad.
I know cooking protein feels like a whole thing. But it doesn’t have to be. Rotisserie chicken from the grocery store? Perfect. That’s literally what it’s for. Tear some of that up and throw it on top.
Got leftover grilled chicken from dinner? Salad. Piece of salmon? Salad. Those pre cooked shrimp from the frozen section? Defrost them under cold water for five minutes. Boom. Salad.
And if you’re vegetarian or vegan, tempeh and tofu work great. Cube them up, pan fry with some soy sauce until they’re crispy. Game changer.
The point is, you need something substantial. Something with protein and fat that tells your body “hey, we actually ate a meal here.”
5. Make the dressing count
Listen, that sad drizzle of lemon juice isn’t cutting it.
Your dressing is doing a lot of heavy lifting here. It’s the thing that makes you actually want to eat this salad instead of just pushing it around your bowl.
Make a real dressing. Olive oil, lemon juice, a spoonful of tahini or Greek yogurt, some garlic, salt, pepper. Blend it up or shake it in a jar. Make enough for the week.
Or get wild with it. Peanut sauce. Cilantro lime dressing. Balsamic with honey. Creamy avocado dressing (yes, more avocado. I don’t make the rules).
A good dressing transforms everything. It makes your grains taste better. It coats your protein. It makes you actually excited to eat vegetables.
Look, I’m not saying you need to do all five of these things at once. That’s too much pressure.
But pick two or three. Add some eggs and chickpeas. Throw in some quinoa and make a decent dressing. Suddenly, your avocado salad isn’t just something you eat because you think you should. It’s something you eat because you actually want to.
And you won’t be hungry an hour later, which is really the whole point.
Your avocado salad has potential. Stop treating it like a side dish. Give it the respect it deserves.
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