Description
This Workout Egg Avocado Salad is fresh, creamy, and filling. Made with eggs, avocado, and crisp veggies, it’s perfect for a quick lunch or post-workout meal.
Ingredients
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6 large eggs
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2 ripe avocados
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½ small red onion, finely chopped
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1 cup cherry tomatoes, halved
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¼ cup fresh cilantro, chopped
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2 tablespoons fresh lime juice
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1 tablespoon olive oil
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Salt, to taste
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Black pepper, to taste
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Red pepper flakes (optional)
Instructions
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Place eggs in a pot and cover with cold water. Bring to a boil.
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Once boiling, cover the pot, remove from heat, and let sit for 10–12 minutes.
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Transfer eggs to ice water and cool for 5 minutes. Peel and slice.
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In a large bowl, mash avocados lightly, leaving some chunks.
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Add red onion, cherry tomatoes, cilantro, lime juice, and olive oil. Mix gently.
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Fold in the sliced eggs.
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Season with salt, pepper, and red pepper flakes if using.
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Taste and adjust seasoning before serving.
Notes
Best served fresh.
Add extra lime juice to keep the avocado green longer.
Great on toast, in wraps, or eaten straight from the bowl.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner , lunch
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 280 mg