White Bean Salad with Avocado, Tomato & Soft-Boiled Eggs

A fresh and nourishing salad that comes together in minutes — perfect for lunch in the sun or a light dinner.

It’s super simple, but still feels original and full of flavor. Creamy beans, juicy tomato, soft avocado, and perfectly runny eggs… it’s one of those “throw-together” meals that just works. Don’t forget some good toasted bread on the side.

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Prep & Cook Time

• Prep time: 10 minutes

• Cook time (eggs): 6 minutes

• Serves: 1

Ingredients

• 100g cooked white beans (drained and rinsed)

• 1 ripe tomato

• ½ avocado

• 2 soft-boiled eggs (boil for 6 minutes)

• 1 sprig of fresh parsley

• 1 tbsp olive oil

• Salt & pepper to taste

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Recipe

1. Cook the eggs:

   • Bring a pot of water to a boil, gently add the eggs, and cook for 6 minutes.

   • Once cooked, transfer them to cold water to stop the cooking. Peel carefully.

     
     

2. Prep the rest:

   • Dice the tomato and avocado.

   • Roughly chop the parsley.

   • Rinse and drain the white beans if using canned.

     
     

3. Assemble the salad:

   • On a plate or shallow bowl, layer the white beans, tomato, avocado, and soft-boiled eggs (cut in half if you like).

   • Drizzle with olive oil, season with salt and pepper, and finish with fresh parsley.

     
     

4. Serve:

   • Enjoy immediately, ideally with a slice of toasted bread and a little sun on your face.

   
   

Tips : You can easily double the quantities for two, or add extras like cucumber, feta, or lemon zest for a twist.