Avocado and Egg Salad
recipe

A delicious and nutritious salad packed with healthy fats and protein, perfect for a light lunch or dinner.
Preparation Time: 15 minutes
Serving Size: 2 servings

Ingredients

- 2 ripe avocados
- 4 eggs
- 100 g cherry tomatoes
- 1 cucumber
- 100 g mixed salad greens
- 50 g nuts (e.g., walnuts or cashews)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste

Instructions

1. Boil the eggs until hard. Let them cool, peel, and slice.
2. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork.
3. Slice the cucumber and cherry tomatoes.
4. In a large bowl, combine the mixed salad greens, cucumber, and tomatoes.
5. Add the mashed avocado to the salad and mix well.
6. Top the salad with the sliced boiled eggs and nuts.
7. Prepare the dressing by mixing olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and mix gently.

Nutritional Information (per serving)

- Energy: 450 kcal
- Protein: 12 g
- Carbohydrates: 15 g
- Fat: 36 g
- Fiber: 8 g

Reviews: 3.42 (1157 reviews) ★★★★★ share