Workout Egg Avocado Salad Recipe

Introduction

This Workout Egg Avocado Salad is a fresh and satisfying dish perfect for a healthy lunch or post-workout meal. Combining creamy avocado, protein-packed eggs, and zesty lime, it’s both flavorful and nourishing.

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 to 12 minutes.
3. Step 3: While the eggs cook, halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl. Use a fork to lightly mash, leaving some chunks for texture.
4. Step 4: Add the chopped red onion, halved cherry tomatoes, and chopped cilantro to the bowl. Drizzle with lime juice and olive oil, then gently mix to combine.
5. Step 5: After cooking, drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes to make peeling easier.
6. Step 6: Peel the cooled eggs and chop them into bite-sized pieces. Add the chopped eggs to the avocado mixture.
7. Step 7: Season the salad with salt, pepper, and optional red pepper flakes. Gently toss to combine all ingredients well.
8. Step 8: Taste and adjust seasoning if needed before serving.

Tips & Variations

• For extra protein, add cooked chicken or chickpeas to the salad.
• Use fresh lime juice for the best flavor, and adjust the amount to your taste.
• Try adding diced cucumber or bell pepper for additional crunch.
• Serve on whole-grain toast or wrapped in a tortilla for a more filling meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Avocado may brown slightly over time; to help reduce browning, add an extra squeeze of lime juice before storing. Reheat is not recommended—serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare most of the salad in advance but add the avocado and eggs just before serving to maintain freshness and texture.

What can I use if I don’t have fresh cilantro?

If fresh cilantro isn’t available, you can substitute with fresh parsley or omit it entirely. The salad will still have great flavor.

Workout Egg Avocado Salad Recipe

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★★★★★

4.5 from 110 reviews

This Workout Egg Avocado Salad is a nutritious and flavorful dish perfect for a post-workout meal or a light lunch. Combining protein-rich boiled eggs with creamy avocado and fresh vegetables, enhanced by lime juice and olive oil, this salad offers a refreshing and satisfying taste with a touch of spice if desired.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Low Fat

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 and 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 completely with water. Bring the water to a rolling boil over medium-high heat.
2. Cook Off-Heat: Once boiling, cover the pot with a lid, remove it from the heat, and let the eggs sit for 10-12 minutes to cook thoroughly.
3. Prepare Avocados and Veggies: While eggs cook, halve the avocados, remove pits, and scoop the flesh into a large mixing bowl. Slightly mash with a fork, leaving some chunks for texture. Add chopped red onion, halved cherry tomatoes, and chopped cilantro.
4. Dress the Salad Base: Drizzle the mixture with lime juice and olive oil, then gently mix to combine all ingredients evenly.
5. Cool the Eggs: After cooking, drain the hot water and transfer the eggs to a bowl filled with ice water. Let them cool for about 5 minutes to make peeling easier.
6. Chop and Combine: Peel the cooled eggs and chop into bite-sized pieces. Add them to the avocado and vegetable mixture.
7. Season the Salad: Add salt, pepper, and if desired, red pepper flakes. Gently toss all ingredients to ensure even seasoning and distribution.
8. Final Taste and Serve: Taste the salad and adjust seasoning if needed. Serve fresh for a nutritious meal.

Notes

• Cooling the eggs in ice water stops the cooking process and helps in peeling.
• Use ripe but firm avocados to achieve the best texture.
• Red pepper flakes add a spicy kick but can be omitted for a milder flavor.
• This salad can be served as a side dish or a light main course.
• Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for best freshness.

Keywords: egg avocado salad, post workout salad, healthy salad, boiled eggs, avocado recipe, protein salad, easy salad