Workout Egg Avocado Salad
A nutritious and delicious egg avocado salad packed with protein and heart-healthy fats, perfect for brunch or a quick meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
- Diet: High Protein
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
- Optional: A pinch of red pepper flakes for added spice
Instructions
- Place the eggs in a medium-sized pot and cover with water. Bring to a boil over medium-high heat.
- Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
- Prepare the other ingredients: halve avocados, scoop flesh into a bowl, and mash slightly.
- Add red onion, cherry tomatoes, and cilantro to the avocado. Drizzle with lime juice and olive oil, then mix gently.
- After the eggs cook, transfer them to a bowl of ice water for 5 minutes.
- Peel the eggs and chop into bite-sized pieces; add to the salad mixture.
- Season with salt, pepper, and red pepper flakes, then toss gently.
- Taste and adjust seasoning before serving.
Notes
Store in an airtight container in the fridge for up to 3 days. Keep avocado and egg separate until serving to prevent browning.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 370mg