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Workout Egg Avocado Salad
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Workout Egg Avocado Salad

This recipe makes an egg and avocado salad suitable for a post-workout meal. It combines protein from the eggs with healthy fats from the avocado.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 3 Large eggs Hard-boiled
  • 1 Ripe avocado Mashed
  • 1 tablespoon Red onion Finely chopped
  • 1 tablespoon Fresh cilantro Chopped
Dressing
  • 1 teaspoon Lime juice Freshly squeezed
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Salt Or to taste
  • 1/8 teaspoon Black pepper Freshly ground

Equipment

  • Small saucepan
  • Mixing bowl
  • Fork

Method
 

  1. Place the eggs in a small saucepan and cover with water. Bring the water to a boil, then remove from heat, cover the pan, and let the eggs sit for 10 minutes. Drain the hot water and run the eggs under cold water until cool enough to handle.
  2. Peel the hard-boiled eggs and place them in a mixing bowl. Use a fork to roughly chop or mash the eggs.
  3. Add the mashed avocado, chopped red onion, and chopped cilantro to the bowl with the eggs.
  4. In a small separate dish, whisk together the lime juice and Dijon mustard.
  5. Pour the lime-mustard mixture over the egg and avocado mixture. Add the salt and pepper.
  6. Gently mix all ingredients until combined. Do not overmix; you want some texture remaining. Serve immediately or chill before serving.

Nutrition

Calories: 320kcalCarbohydrates: 8gProtein: 15gFat: 26gSaturated Fat: 6gCholesterol: 375mgSodium: 250mgPotassium: 500mgFiber: 5gSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

You can serve this salad on lettuce wraps, whole-grain crackers, or eat it plain with a fork.

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