Workout Egg Avocado Salad
A vibrant and nutritious salad combining creamy avocados, boiled eggs, and fresh veggies, perfect for post-workout or light lunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- Boil the eggs by placing them in a pot covered with water. Bring to a boil, then cover and simmer for 9-12 minutes.
- Prepare an ice bath with cold water and ice. Transfer boiled eggs to the ice bath for a few minutes to cool.
- Chop the cherry tomatoes and cilantro while the eggs are cooling.
- In a bowl, scoop and mash the avocados until creamy but still slightly chunky.
- Add chopped eggs, cherry tomatoes, onion, cilantro, lime juice, and olive oil to the bowl.
- Season with salt, pepper, and red pepper flakes if desired.
- Mix gently with a spatula to combine without mashing too much.
- Serve the salad in bowls or on toast, garnished with additional cilantro.
Notes
Best enjoyed fresh due to avocado browning. Store leftovers in an airtight container for up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 120mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 372mg
Find it online: https://thestationrecipes.com/workout-egg-avocado-salad/