Description
A nutritious salad packed with protein and healthy fats, perfect for post-workout recovery or a quick meal.
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 1 tablespoon Greek yogurt
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Chopped fresh herbs (such as parsley or cilantro, optional)
- Whole grain bread or lettuce leaves for serving (optional)
Instructions
- Start by boiling the eggs. Place them in a saucepan and cover them with water. Bring the water to a boil, then reduce to a simmer. Cook for about 9-12 minutes to achieve hard-boiled eggs, depending on your preference.
- Once done, transfer the eggs to an ice bath to cool for at least 5 minutes. This makes peeling easier.
- While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Use a fork to mash the avocado until creamy.
- Peel and chop the boiled eggs into bite-sized pieces, then add to the avocado.
- Stir in the Greek yogurt and lemon juice, mixing gently to combine without mashing the eggs too much.
- Season with salt and pepper to taste. Add fresh herbs if desired.
- Serve on whole grain bread or lettuce leaves for a refreshing meal.
Notes
For extra flavor, consider adding spices like garlic powder or paprika. Adjust the recipe to your taste with various herbs and veggies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 370mg
Keywords: egg salad, avocado salad, healthy salad, workout meal, protein-rich salad