Avocado Egg Salad
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This Avocado Egg Salad combines creamy avocado, protein-rich eggs, and tangy cottage cheese for a nutritious and satisfying dish.
Ingredients
Units
Scale
- 1 avocado, peeled, pitted, and chopped into cubes
- 3 eggs, hard boiled and chopped
- 7 oz (200 g) cottage cheese
- 3 tbsp olive oil
- Juice of 1/2 lemon or lime
- Salt, to taste
- Pepper, to taste
- 1/4 tsp powdered chili
- 1 garlic clove, finely chopped
- 1/2 onion, finely chopped
- Fresh parsley, chopped
Instructions
- Peel the avocado, remove the pit, and chop it into cubes.
- Chop the hard boiled eggs and combine them with the avocado and cottage cheese in a large bowl.
- Add the finely chopped garlic, onion, and parsley to the mixture.
- Season with powdered chili, salt, and pepper to taste.
- Drizzle with olive oil and squeeze the juice of half a lemon or lime over the salad.
- Toss gently to combine all ingredients thoroughly.
- Serve immediately or chill for a more refreshing taste.
Notes
For a spicier kick, increase the amount of powdered chili. This salad can be stored in the refrigerator for up to two days, but is best enjoyed fresh. Serve as a light dinner, snack, or side dish. Consider adding a sprinkle of feta cheese or nuts for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 28
- Carbohydrates: 12
- Fiber: 7
- Protein: 18
- Cholesterol: 210
Some supermarkets sell pre-ripened avocados which have been treated with synthetic ethylene to hasten ripening. In some cases avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop; but if the fruit remains unpicked for too long it falls to the ground.”.^”
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