Egg and Avocado Salad recipe - ingredients, nutrition and when to eat it
A salad of boiled eggs and avocado served with crisp leafy greens. The soft, nutty flavors pair nicely with tomatoes and refreshing lemon dressing, making it…
A salad of boiled eggs and avocado served with crisp leafy greens. The soft, nutty flavors pair nicely with tomatoes and refreshing lemon dressing, making it perfect for a light breakfast or lunch.
Salads & light · 12 minutes to cook
Nutrition (per 275.4g serving): 265 kcal · protein 9.9g · carbohydrate 15g · fat 19.7g · sodium 195.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the avocado just before eating for the best color and texture.
Tips: Add the dressing just before eating rather than in advance to keep the greens crisp.
Tips: Slice the eggs after they have cooled completely so the yolks crumble less.
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Ingredients (1 serving)
- Egg — 1 pc
- Avocado — 0.5 pc
- Romaine lettuce — 2 cup
- Cherry tomatoes — 4 pc
- Olive oil — 1 tsp
- Balsamic vinegar — 1 Tbsp
- Lemon juice — 1 Tbsp
- Salt — 0.3 g
- Ground black pepper — 0.1 g