Description
A creamy, protein-packed workout egg avocado salad perfect for muscle recovery and meal prep.
Ingredients
Scale
- 4 large Eggs
- 2 Avocados
- 1 small Red Onion
- 1 cup Cherry Tomatoes
- 1/4 cup Cilantro
- 2 tablespoons Lime Juice
- 1 tablespoon Olive Oil
- Salt & Pepper
- Red Pepper Flakes (Optional)
Instructions
- Place large eggs in a pot, cover with cold water, and boil for 10–12 minutes. Remove from heat and let sit.
- While the eggs are cooking, cut ripe avocados in half, scoop the flesh into a bowl, and mash slightly.
- Add chopped red onion, halved cherry tomatoes, chopped cilantro, lime juice, and olive oil to the mashed avocado. Mix gently.
- Cool eggs in ice water for 5 minutes, then peel and discard shells.
- Chop eggs and fold them into the avocado-vegetable mixture.
- Season with salt, pepper, and optional red pepper flakes. Toss lightly.
- Adjust seasoning, then serve immediately on toasted bread, in lettuce wraps, or as a standalone salad.
Notes
- Use large eggs for best results.
- Ripe avocados are recommended.
- Can substitute red onion with yellow or green onions.
- Can substitute cilantro with parsley.
- Extra virgin olive oil is best.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 370 mg