Description
A protein-packed, fresh, and creamy salad combining eggs, avocado, and vibrant vegetables—perfect for a post-workout meal or a light, nutritious lunch.
Ingredients
- 4 large eggs
- 2 ripe avocados
- ½ red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ¼ 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
- Hard boil the eggs, then peel and chop them.
- In a large bowl, mash the avocados and mix in lime juice and olive oil.
- Add chopped eggs, red onion, cherry tomatoes, and cilantro. Mix gently to combine.
- Season with salt, pepper, and optional red pepper flakes.
- Serve immediately or chill for 10–15 minutes before serving.
Notes
- Use ripe avocados for a creamy texture.
- Serve on whole-grain toast for a hearty breakfast or lunch.
- Can be made ahead and stored in the fridge for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Boiling
- Cuisine: American