Egg Avocado Salad
A refreshing and nutrient-dense salad combining avocados and protein-rich eggs, perfect for post-workout meals.
Ingredients
Salad Ingredients
- 4 large large eggs
- 2 ripe ripe avocados Choose ripe avocados for the best flavor.
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
Dressing and Seasoning
- 2 tablespoons lime juice Helps prevent browning of avocados.
- 1 tablespoon olive oil
- to taste Salt and pepper
- optional A pinch of red pepper flakes For added spice, if desired.
Instructions
Cooking the Eggs
- Begin by placing the eggs in a medium-sized pot. Cover them with water until they're submerged, then bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, cover the pot with a lid, remove it from heat, and let the eggs sit for 10-12 minutes.
- After the eggs have finished cooking, drain the hot water and transfer them into a bowl of ice water to cool for about 5 minutes.
Preparing the Salad
- While the eggs are cooking, prepare the other ingredients. Halve the avocados, remove the pit, and scoop the flesh into a large mixing bowl. Use a fork to slightly mash the avocado, leaving some chunks for texture.
- Add the chopped red onion, halved cherry tomatoes, and cilantro to the bowl with the avocado. Drizzle with lime juice and olive oil, then gently mix to combine.
- Peel the cooled eggs and chop them into bite-sized pieces. Add them to the avocado mixture.
- Season the salad with salt, pepper, and if desired, a pinch of red pepper flakes for an added kick. Gently toss everything together to ensure the ingredients are well combined.
- Taste and adjust seasoning if necessary before serving.
Notes
Serve chilled and enjoy on its own, with whole grain bread, or as a topping for quinoa or brown rice. Store in an airtight container in the refrigerator and consume within 2-3 days.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 9gFat: 25gSaturated Fat: 3gSodium: 200mgFiber: 8gSugar: 2g