Description
A healthy and energizing salad combining eggs and avocados, perfect for post-workout recovery.
Ingredients
Scale
- 2 large eggs
- 1 ripe avocado
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Boil the eggs for about 10 minutes until hard-boiled.
- Cool the eggs in cold water, then peel and chop them.
- 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 and lemon juice.
- Add the chopped eggs to the avocado mixture and stir gently.
- Season with salt, pepper, and fresh herbs if desired.
- Serve immediately or refrigerate for later use.
Notes
- For a spicier kick, add diced jalapeños.
- This salad can be served on whole grain toast for a more filling meal.
- Store leftovers in an airtight container in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 186mg