Ingredients
Scale
- 2 large eggs
- 1 ripe avocado
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
Instructions
- Boil the eggs for about 10 minutes until hard-boiled.
- Cool the eggs in cold water, then peel and chop them.
- In a bowl, mash the avocado and mix in olive oil, lemon juice, salt, and pepper.
- Add the chopped eggs, cherry tomatoes, and cilantro to the avocado mixture.
- Gently mix until combined and serve immediately.
Notes
Use ripe but firm avocado for the best texture. Store the salad in an airtight container in the fridge for up to one day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg