Avocado Bean Salad (Vegan 'Egg' Salad)

Avocado Bean Salad (Fake Egg Salad)

Whether you have an egg sensitivity or you already had them for breakfast, sometimes you just need an easy egg-free option for a quick lunch or snack. My Avocado Bean Salad is reminiscent of egg salad, but it contains creamy avocados and white beans instead.

Packed with fiber and healthy fats, this Avocado Bean Salad can easily be made vegan-friendly by using a vegan mayo. If going with a more traditional mayo, I’m a huge fan of Primal Kitchen (use code KELLYSFAVORITES). Most conventional store-bought mayos contain hydrogenated oils, added sugars, and other ingredients from which you want to steer clear.  

This salad contains a double dose of fiber from both the avocados and beans. It has healthy fats from the mayo, and even sneaks some mineral and phytonutrient rich herbs and veggies in there. I’m always looking to improve the nutritional content of a dish by adding “extras” like fresh herbs (fabulous for detox) and onions (antioxidant-rich, with antibacterial benefits).

This is a filling snack, or if I were to eat it as a meal, I’d add a high-protein complement such as chicken breast or salmon. You could throw all of it over a bed of greens!

When you understand the science-backed magic of the Fab Four – protein, fat, fiber, and greens – you can feel empowered to create delicious meals out of the foods you love without having to fit them in a particular diet box. Food freedom is where it’s at!

If you want to learn more about how to use the Fab Four to look and feel your best, you can check out my video courses, books, or blog.

And if you’re in it for the recipes, I totally get you! Here are a few other hearty salad faves:

  • Prep Time

    5 minutes

  • Total Time

    15 minutes

  • Servings


  • Freezer Friendly



  • 1 cup white beans
  • 2 avocados, peeled, pitted, and cubed
  • 2 tablespoons vegan mayonnaise (optional)
  • 1 cup finely chopped fresh herbs (parsley, dill, and chives)
  • 2 celery stalks, finely chopped
  • 1 small red onion, finely chopped, soaked for five minutes in cold water, drained, and rinsed
  •  Salt and pepper to taste



  1. Combine the avocado, mayonnaise, herbs, celery, and red onion in a large bowl.
  2. Slowly whip in and gently smash white beans using a fork until you reach your desired consistency.
  3. Season to taste with salt and pepper. Serve over salad or on sourdough toast.