Description
A creamy and nutritious avocado and egg salad, perfect for a light lunch or side dish.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 4 cups mixed greens
- 1 lemon (juiced)
- Salt and pepper to taste
- Optional: red pepper flakes or hot sauce
Instructions
- Start by hard boiling the eggs. Once cooked, let them cool and chop them into chunks.
- In a bowl, scoop out the avocado and mash it slightly with a fork.
- Add the chopped eggs to the mashed avocado and gently mix them together.
- Squeeze in the lemon juice, then add salt, pepper, and any optional spices to enhance the flavor.
- On a plate, arrange a bed of mixed greens and spoon the avocado and egg mixture on top.
- Serve immediately as a light lunch or a salad side dish.
Notes
For freshness, squeeze lemon juice over leftovers to slow down browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 180mg