Description
A nutritious salad featuring eggs and avocados, perfect for refueling after a workout.
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 for added spice
Instructions
- Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat.
- Once boiling, cover and remove from heat. Let sit for 10-12 minutes.
- Prepare the other ingredients: Halve avocados, scoop out flesh, and mash slightly in a mixing bowl.
- Add red onion, cherry tomatoes, cilantro, lime juice, and olive oil. Mix gently.
- Drain eggs and transfer to ice water to cool for about 5 minutes.
- Peel and chop eggs into bite-sized pieces, then add to avocado mixture.
- Season with salt, pepper, and optional red pepper flakes. Toss gently.
- Taste and adjust seasoning if necessary before serving.
Notes
Best consumed within 1-2 days for freshness. Add lime juice to minimize avocado browning.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 370mg