Egg Salad
recipe

A light and nutritious egg salad perfect for lunch or dinner. This recipe is designed for one serving.
Preparation Time: 20 minutes
Serving Size: 1
Ingredients:
- 3 boiled egg whites
- 28 g pasta (dry weight, about ½ cup)
- 75 g avocado (diced)
- 50 g cucumber (diced)
- 40 g red bell pepper (diced)
- 40 g salad greens
- 1 tsp olive oil
- ½ lime juice
- Salt to taste
- Black pepper to taste
Instructions:
1. Boil the eggs and pasta. Allow them to cool.
2. Dice the avocado, cucumber, and red bell pepper.
3. Tear the salad greens into desired sizes.
4. Combine all ingredients in a large bowl.
5. Add olive oil, lime juice, salt, and black pepper. Mix well.
6. Serve the salad immediately or store it in the refrigerator.
Nutritional Information (approx.):
- Calories: 350 kcal
- Protein: 20 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 6 g

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