Description
A nutritious and energizing egg and avocado salad perfect for a healthy meal or post-workout snack, combining creamy avocado with protein-rich hard-boiled eggs and fresh herbs.
Ingredients
Scale
Salad Ingredients
- 2 large eggs
- 1 ripe avocado
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil and cook the eggs for about 10 minutes until they are hard-boiled.
- Cool and Peel: Transfer the eggs to a bowl of cold water to cool. Once cooled, peel the eggs carefully and chop them into small pieces.
- Prepare Avocado Mixture: In a mixing bowl, mash the ripe avocado with a fork. Stir in the olive oil, lemon juice, salt, and pepper until you achieve a creamy and well-seasoned base.
- Add Remaining Ingredients: Incorporate the chopped eggs, halved cherry tomatoes, and chopped cilantro into the avocado mixture.
- Combine and Serve: Gently mix all ingredients until evenly combined. Serve the salad immediately for the freshest flavor and texture.
Notes
- For easier peeling, use eggs that are a few days old rather than very fresh eggs.
- Adjust lemon juice and seasoning to taste for desired tanginess and saltiness.
- Serve on whole grain toast or over greens for added texture and nutrition.
- This salad can be refrigerated for up to 1 day in an airtight container, but is best eaten fresh.
