Workout Egg Avocado Salad Recipe

Introduction

This Workout Egg Avocado Salad is a nutritious and satisfying dish perfect for a post-exercise meal or a healthy lunch. Combining creamy avocado with protein-rich eggs and fresh vegetables, it’s quick to make and bursting with flavor.

Ingredients

• 4 large eggs
• 2 ripe avocados
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: A pinch of red pepper flakes for added spice

Instructions

1. Step 1: Place the eggs in a medium-sized pot and cover them with water until fully submerged. Bring the water to a boil over medium-high heat.
2. Step 2: Once boiling, cover the pot with a lid, remove it from heat, and let the eggs sit for 10-12 minutes to cook through.
3. Step 3: While the eggs cook, halve the avocados and remove the pits. Scoop the flesh into a large mixing bowl and gently mash with a fork, leaving some chunks for texture.
4. Step 4: Add the finely chopped red onion, halved cherry tomatoes, and chopped cilantro to the bowl. Drizzle with lime juice and olive oil, then mix gently to combine.
5. Step 5: Drain the hot water from the eggs and transfer them to a bowl of ice water to cool for about 5 minutes. This helps make peeling easier.
6. Step 6: Peel the cooled eggs and chop into bite-sized pieces. Add the eggs to the avocado mixture.
7. Step 7: Season the salad with salt, pepper, and if desired, a pinch of red pepper flakes. Toss gently to combine all ingredients.
8. Step 8: Taste and adjust the seasoning as needed before serving.

Tips & Variations

• Use ripe but firm avocados to avoid a mushy texture.
• Substitute cilantro with fresh parsley or basil for a different flavor.
• Add diced cucumber or bell peppers for extra crunch.
• For a creamy dressing, mix in a spoonful of Greek yogurt or a dash of mayonnaise.
• Serve over toasted whole grain bread or mixed greens for a heartier meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, press a piece of plastic wrap directly onto the salad’s surface before sealing. Best enjoyed fresh, but if reheating, warm slightly and stir gently to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the salad a few hours in advance, but it’s best to add the avocado and eggs last minute to keep the texture fresh and prevent browning.

What can I use instead of lime juice?

Fresh lemon juice works well as a substitute and provides a similar bright acidity to balance the flavors.

Workout Egg Avocado Salad Recipe

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This Workout Egg Avocado Salad is a nutritious and satisfying dish perfect for a post-workout meal or a healthy lunch. Combining protein-rich boiled eggs with creamy avocados, fresh cherry tomatoes, red onion, and cilantro, tossed in a tangy lime dressing with a hint of olive oil, it delivers a delicious balance of flavors and textures while supporting your fitness goals.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 4 large eggs

Salad Mix

• 2 ripe avocados
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped

Dressing & Seasoning

• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: A pinch of red pepper flakes for added spice

Instructions

1. Boil the eggs: Place the eggs in a medium-sized pot and cover them with water until fully submerged. Bring the water to a boil over medium-high heat.
2. Cook the eggs off the heat: Once boiling, cover the pot with a lid and remove it from the heat. Let the eggs sit, covered, for 10-12 minutes to cook through.
3. Prepare the avocado mixture: While the eggs cook, halve the avocados, remove the pits, and scoop the flesh into a large bowl. Use a fork to mash the avocado slightly, keeping some chunks for texture.
4. Add vegetables and herbs: Add the finely chopped red onion, halved cherry tomatoes, and chopped cilantro into the bowl with the mashed avocado.
5. Make the dressing: Drizzle lime juice and olive oil over the avocado mixture, then gently combine all ingredients to distribute flavors evenly.
6. Cool and peel the eggs: Drain the hot water from the eggs and transfer them to an ice water bath for about 5 minutes to cool and make peeling easier.
7. Chop and add eggs: Peel the cooled eggs and chop them into bite-sized pieces. Add the chopped eggs to the avocado mixture.
8. Season and finish: Season the salad with salt, pepper, and if desired, a pinch of red pepper flakes. Gently toss everything together until well mixed. Taste and adjust seasoning if necessary before serving.

Notes

• For easier peeling, place boiled eggs in ice water immediately after cooking.
• You can add more lime juice to brighten flavors if desired.
• Red pepper flakes add a lovely spice but can be omitted for a milder taste.
• This salad is best served fresh but can be refrigerated for up to 1 day.
• Use ripe avocados for creamy texture and better flavor.

Keywords: egg avocado salad, healthy salad, post-workout meal, high protein salad, easy avocado recipe, low carb salad