Description
This workout egg avocado salad is quick to make. It gives you protein and healthy fats. You feel full and energized after eating.
Ingredients
Scale
- 2 hard-boiled eggs, chopped
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Boil the eggs for 10 minutes. Cool them under cold water. Peel and chop.
- Cut the avocado in half. Remove the pit. Scoop out the flesh and dice it.
- Halve the cherry tomatoes. Chop the red onion.
- Combine all ingredients in a bowl. Add lemon juice, salt, and pepper.
- Toss gently. Serve immediately.
Notes
- Use ripe avocados for the best texture.
- You can add spinach or arugula for extra greens.
- Store leftovers in the fridge for up to one day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 350g)
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 370mg