Avocado Egg whites Salad
This Avocado Egg Salad recipe is a delicious and healthy dish that is perfect for a light lunch or dinner. It's low in calories, high in protein and healthy fats, and is keto-friendly, making it an excellent choice for those on a low-carb diet. The combination of avocado and eggs makes this dish a great source of vitamins, minerals, and antioxidants. This recipe is also gluten-free and vegetarian, making it suitable for many dietary preferences.
Allergen Information: Contains Egg Allergy
Nutrition Facts
Per serving
Energy
85 kcal
Protein
8 g
Carbs
4 g
Fat
4 g
Fiber
2 g
Ingredients
Avocado
0.25 cup, diced (30g)
Common salt
0.5 tsp (2.5g)
lemon juice
1 tbsp (15g)
clove garlic
0.5 tsp (1g)
Egg, poultry, white, raw
2 medium (66g)
Black Pepper
0.25 tsp (0.5g)
Fresh cilantro (chopped)
1 tbsp (10g)
Instructions
Preparation
For Boiling Egg whites:
Boil the eggs in salted water for 9-12 minutes.
Remove the eggs from the water and let them cool.
Peel the eggs and cut them in half lengthwise.
Use a small spoon to remove the yolks.
Chop the egg whites and keep aside.
Cooking Steps
In a large mixing bowl, combine chopped boiled egg whites, diced avocado and chopped cilantro.
In a small mixing bowl, whisk together lime juice, clove garlic, salt, and black pepper.
Pour the dressing over the egg and avocado mixture, and toss gently to combine.
Serve immediately.