Easy Avocado and Egg Salad Recipes enjoy some of the best keto-friendly meals without spending too much time in the kitchen.
Preparation Time: Hands-on 5 minutes Overall 15 minutes
NUTRITION FACTS (per serving)
⦁ TOTAL CARBS: 13.7 g
⦁ FIBER: 7.6 g
⦁ NET CARBS: 6.1 g
⦁ PROTEIN: 17 g
⦁ FAT: 36.3 g
⦁ CALORIES: 436 kcal
⦁ MACRONUTRIENT RATIO:
⦁ CARBS (6%)
⦁ PROTEIN (16%)
⦁ FAT (78%)
⦁ MAGNESIUM: 60 mg (15% RDA)
⦁ POTASSIUM: 875 mg (44% EMR)
INGREDIENTS (2 SERVINGS)
⦁ 4 large eggs
⦁ 1 large avocado (200 g/ 7.1 oz)
⦁ 4 cups mixed lettuce such as lamb lettuce, arugula, etc. (120 g/ 4.2 oz)
⦁ ½ cup sour cream or full-fat yogurt (115 g/ 4.1 oz) or ¼ cup mayonnaise
⦁ 2 cloves garlic, crushed
⦁ 2 tsp Dijon mustard
⦁ salt and pepper to taste
⦁ chives, fresh herbs and extra virgin olive oil for garnish
⦁ Start by cooking the eggs. To get the eggs hard-boiled, you need round 10 minutes. When done, remove from the heat and place in a bowl filled with cold water. When the eggs are chilled, peel off the shells.
⦁ Make the dressing by mixing the sour cream, crushed garlic and Dijon mustard and season with salt and pepper.
⦁ Wash and drain the greens in a salad spinner or just by pat drying using a paper towel. Place the greens in a serving bowl and mix with the dressing. Halve, deseed, peel and slice the avocado and place on top of the greens.
⦁ Add the quartered eggs and season with more salt and pepper to taste. Enjoy!