Description
A nutritious and delicious salad combining eggs and avocados, perfect for fueling your fitness journey.
Ingredients
Scale
- 2 large eggs
- 1 ripe avocado
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- Fresh cilantro for garnish
Instructions
- Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, cover and remove from heat, letting them sit for 10-12 minutes.
- While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Mash the avocado with a fork and mix in olive oil, lemon juice, salt, and pepper.
- Once the eggs are done, peel and chop them into small pieces.
- Add the chopped eggs, cherry tomatoes, and red onion to the avocado mixture and gently fold to combine.
- Serve immediately, garnished with fresh cilantro.
Notes
- For a spicier kick, add diced jalapeños.
- This salad can be stored in the refrigerator for up to 2 days.
- Great as a post-workout meal or a light lunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 186mg