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