Workout Egg Avocado Salad: Your Go-To Protein Power Bowl

A delicious Workout Egg Avocado Salad, perfect for refueling after exercise, combining protein-rich eggs, creamy avocados, and fresh vegetables.

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Prep Time 10

Cook Time 12

Cooling Time 5

Total Time 27

Servings: 2 bowls

Course: Lunch

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 large Eggs Core source of protein
1-2 whole Avocados Ripe for best flavor
1/4 cup Red Onion Finely chopped
1 cup Cherry Tomatoes Halved
1/4 cup Cilantro Freshly chopped

For Dressing

2 tablespoons Lime Juice Freshly squeezed
1 tablespoon Olive Oil High-quality
1 to taste Salt
1 to taste Pepper
1/4 teaspoon Red Pepper Flakes Optional

Equipment

pot
bowl
Fork
spatula

Method

Step-by-Step Instructions

Boil the Eggs: Place large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let sit for 10-12 minutes.
Prepare the Avocado Mixture: Cut the avocados in half, scoop the flesh into a bowl, and mash lightly.
Add Fresh Ingredients: Incorporate red onion, cherry tomatoes, cilantro, lime juice, and olive oil into the avocado mixture. Stir gently.
Cool and Peel the Eggs: Transfer boiled eggs to ice water for 5 minutes, crack and peel under running water.
Chop and Combine: Chop eggs into pieces and gently fold into the avocado mixture.
Season and Serve: Season with salt, pepper, and red pepper flakes. Toss gently and adjust seasoning to taste.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 12gProtein: 15gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 186mgSodium: 350mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Store in an airtight container for up to 1-2 days. Consume promptly for optimal freshness.

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