Description
Indulge in the vibrant flavors of the Workout Egg Avocado Salad, a delightful dish that combines creamy avocados with protein-packed hard-boiled eggs and fresh vegetables. This salad is not only visually appealing but also packed with essential nutrients, making it an ideal choice for lunch or as a post-workout recovery meal. With its quick preparation time and versatility, you can enjoy it as is, in a wrap, or over a bed of greens. Customize it to your liking by adding extra crunch with bell peppers or cucumbers for a refreshing twist. Fuel your day with this easy-to-make salad that is both satisfying and delicious.
Ingredients
Scale
- 4 large eggs
- 2 ripe avocados
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- A pinch of red pepper flakes (optional)
Instructions
- Boil the eggs in a medium-sized pot covered with water until fully submerged. Bring to a boil over medium-high heat.
- While the eggs are boiling, halve the avocados and scoop the flesh into a large mixing bowl. Use a fork to mash slightly while retaining some chunks.
- Add chopped red onion, halved cherry tomatoes, and cilantro to the bowl with avocado. Drizzle with lime juice and olive oil; mix gently.
- After 10-12 minutes of boiling, transfer eggs to ice water for about 5 minutes to cool.
- Peel the cooled eggs and chop them into bite-sized pieces; add to the avocado mixture.
- Season generously with salt, pepper, and optional red pepper flakes before tossing gently until well combined.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 200g)
- Calories: 380
- Sugar: 2g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 370mg