Workout Egg Avocado Salad Recipe

Introduction

This Workout Egg Avocado Salad is a nutritious and satisfying dish, perfect for a post-exercise meal or a light lunch. Packed with creamy avocados, protein-rich eggs, and fresh vegetables, it’s both flavorful and simple to make.

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 cold water until 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 10-12 minutes to cook through.
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 slightly mash the avocado, leaving some chunks for texture.
4. Step 4: Add the finely chopped red onion, halved cherry tomatoes, and chopped cilantro to the avocado. Drizzle with lime juice and olive oil, then gently mix to combine.
5. Step 5: Drain the hot water from the eggs and transfer them to a bowl of ice water. Let them 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 eggs to the avocado mixture.
7. Step 7: Season the salad with salt, pepper, and red pepper flakes if using. Toss gently to combine all ingredients evenly.
8. Step 8: Taste the salad and adjust the seasoning if needed before serving.

Tips & Variations

• Use ripe but firm avocados to avoid a mushy texture in the salad.
• Add a squeeze of fresh lemon juice if you prefer a tangier flavor than lime.
• For extra protein, mix in some cooked quinoa or black beans.
• If you like a crunch, sprinkle toasted nuts or seeds on top before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day to maintain freshness. Because of the avocado, it’s best eaten the same day. To prevent browning, cover the surface with plastic wrap before sealing the container. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boiled eggs prepared ahead of time?

Yes, you can use hard-boiled eggs made earlier. Just ensure they are peeled and chopped fresh before mixing for the best texture.

How do I prevent the avocado from browning in the salad?

Adding lime juice helps slow browning, and storing the salad tightly covered in the fridge keeps it fresh longer. Preparing the salad close to serving time also reduces discoloration.

Workout Egg Avocado Salad Recipe

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★★★★★

4.5 from 113 reviews

This Workout Egg Avocado Salad is a nutritious and flavorful dish perfect for a healthy lunch or post-workout meal. Featuring protein-rich boiled eggs and creamy avocados, combined with fresh vegetables and a zesty lime dressing, this salad is both satisfying and easy to prepare.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Eggs

• 4 large eggs

Salad

• 2 ripe avocados
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped

Dressing & 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 4 large eggs in a medium-sized pot and cover them fully with water. Bring the water to a rolling boil over medium-high heat.
2. Let eggs cook off heat: Once boiling, cover the pot with a lid, remove it from heat, and let the eggs sit for 10-12 minutes to cook through.
3. Prepare avocado mixture: While eggs cook, halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl. Slightly mash the avocado with a fork, leaving some chunks for texture.
4. Add fresh ingredients: Add the finely chopped red onion, halved cherry tomatoes, and chopped cilantro to the avocado. Drizzle with lime juice and olive oil, then gently mix to combine all ingredients.
5. Cool the eggs: Drain the hot water from the eggs and transfer them to a bowl of ice water for about 5 minutes to cool and make peeling easier.
6. Peel and chop eggs: Peel the cooled eggs and chop them into bite-sized pieces. Add the chopped eggs to the avocado mixture.
7. Season salad: Season the salad with salt, pepper, and optional red pepper flakes. Gently toss all ingredients to ensure even distribution.
8. Final seasoning check: Taste the salad and adjust seasoning if necessary before serving.

Notes

• Use ripe avocados for a creamier texture and better flavor.
• Letting eggs sit in hot water after boiling ensures they cook perfectly without cracking.
• Adding a pinch of red pepper flakes adds a nice spicy kick but can be omitted for a milder taste.
• This salad is best served fresh but can be refrigerated for up to 1 day.
• Serve on whole grain toast or with leafy greens for a more substantial meal.

Keywords: egg salad, avocado salad, healthy salad, post-workout meal, protein salad, easy lunch