Description
A creamy and nutritious salad featuring buttery avocados and rich hard-boiled eggs, perfect for any occasion.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 4 cups fresh greens (spinach or mixed salad greens)
- 1 lemon (juiced)
- Salt and pepper to taste
- A pinch of red pepper flakes (optional)
- Olive oil (optional, for drizzling)
Instructions
- Boil the eggs: Place the eggs in a pot of cold water, bring to a boil, then simmer for 9-12 minutes. Transfer to an ice bath.
- Mash the avocados: Scoop flesh into a mixing bowl and mash with a fork until creamy but chunky.
- Combine with eggs: Chop the boiled eggs and fold into the avocado mixture.
- Season: Squeeze in lemon juice, add salt, pepper, and red pepper flakes if desired.
- Serve on greens: Place the mixture over fresh greens and drizzle with olive oil if using.
Notes
Make ahead by mixing the salad and keeping the greens separate until serving. Avoid using unripe avocados to ensure creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 190mg