Egg and Avocado Salad

This Egg and Avocado Salad is a creamy, flavorful breakfast dish that combines protein-packed eggs with the richness of avocado. Perfect for a low-carb meal, it is both satisfying and nutritious.

Ingredients

• Large eggs - 4
• Ripe avocado - 1
• Fresh lime juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chopped fresh cilantro - 2 tablespoons
• Cherry tomatoes - 100 grams, halved

Steps

1. Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
2. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 10-12 minutes.
3. After the eggs are done, transfer them to an ice bath to cool for 5 minutes, then peel and chop them.
4. In a mixing bowl, mash the avocado with lime juice, olive oil, Dijon mustard, salt, and black pepper until smooth.
5. Gently fold in the chopped eggs and cilantro, mixing until just combined.
6. Add halved cherry tomatoes to the salad and mix lightly.
7. Serve immediately on a plate or in a bowl, garnished with additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 13 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 350 mg
• Cholesterol: 370 mg
• Total Fat: 26 g
• Saturated Fat: 4 g
• Unsaturated Fat: 21 g
• Water: 0.3 L

Health Benefits

• Rich in healthy fats from avocado, which can help improve heart health.
• High in protein from eggs, supporting muscle repair and satiety.

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