Description
Creamy Avocado & Egg Salad is a delightful fusion of flavors and textures, making it the perfect choice for a quick lunch or light dinner. This satisfying dish combines creamy avocado with protein-packed soft-boiled eggs, creating a nutrient-rich meal that is both delicious and easy to prepare.
Ingredients
Scale
- 2 cups chopped romaine or iceberg lettuce
- 1 ripe avocado, diced
- 2 soft-boiled eggs, chopped
- 2 tbsp creamy dressing (such as tahini-based)
- Salt & pepper, to taste
- 1 tsp chia seeds (optional for garnish)
Instructions
- Prepare the eggs by boiling them for 7 minutes until soft-boiled. Cool under cold water, peel, and chop.
- In a bowl, combine chopped lettuce, diced avocado, and chopped eggs.
- Drizzle with your choice of creamy dressing and season with salt and pepper to taste. Optionally, sprinkle chia seeds on top.
- Serve immediately while the lettuce is crisp and the eggs are warm.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 320
- Sugar: 1g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 186mg