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 healthy lunch. Packed with protein from eggs and healthy fats from avocado, it’s fresh, flavorful, and ready in under 30 minutes.

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 and remove it from the heat. Let the eggs sit, covered, 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 bowl. Use a fork to mash the avocado slightly, leaving some chunks for texture.
4. Step 4: Add the finely chopped red onion, halved cherry tomatoes, and chopped cilantro into the bowl with the mashed avocado.
5. Step 5: Drizzle lime juice and olive oil over the avocado mixture, then gently combine all ingredients to evenly distribute the flavors.
6. Step 6: Drain the hot water from the eggs and transfer them to an ice water bath for about 5 minutes to cool and make peeling easier.
7. Step 7: Peel the cooled eggs and chop them into bite-sized pieces. Add the chopped eggs to the avocado mixture.
8. Step 8: Season the salad with salt, pepper, and if desired, a pinch of red pepper flakes. Gently toss everything together until well mixed. Taste and adjust seasoning if needed before serving.

Tips & Variations

• Use slightly underripe avocados if you want a firmer texture in the salad.
• Add diced cucumber or bell peppers for extra crunch and freshness.
• For a smoky flavor, add a sprinkle of smoked paprika or a dash of chipotle powder.
• Serve the salad on whole grain toast or as a filling for wraps to make it more filling.
• If you prefer a creamier texture, mash the avocado more thoroughly before mixing in the other ingredients.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because avocado tends to brown when exposed to air, adding extra lime juice helps slow this process. Stir the salad before serving and enjoy chilled, but avoid freezing as it can change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad a few hours ahead. Store it in the fridge and add the chopped eggs just before serving to keep the texture fresh.

What can I substitute for cilantro if I don’t like it?

You can replace cilantro with fresh parsley or omit it altogether. Basil or chives also make great alternatives that complement the flavors well.

Workout Egg Avocado Salad Recipe

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★★★★★

4.5 from 72 reviews

• Author: Julian
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Workout Egg Avocado Salad is a nutritious and delicious recipe perfect for a post-workout meal or a healthy snack. Featuring boiled eggs combined with creamy avocados, fresh cherry tomatoes, red onion, and cilantro, all dressed with lime juice and olive oil, this salad is packed with protein, healthy fats, and vibrant flavors. Quick to prepare in just under 30 minutes, it offers a fresh and satisfying way to fuel your body.

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Ingredients

Scale 1x2x3x

Eggs

• 4 large eggs

Avocado Mixture

• 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

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Instructions

1. Boil the eggs: 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. Cook the eggs off the heat: Once boiling, cover the pot with a lid and remove it from the heat. Let the eggs sit, covered, for 10-12 minutes to cook through.
3. Prepare the avocado mixture: While the eggs cook, halve the avocados, remove the pits, and scoop the flesh into a large bowl. Use a fork to mash the avocado slightly, keeping some chunks for texture.
4. Add vegetables and herbs: Add the finely chopped red onion, halved cherry tomatoes, and chopped cilantro into the bowl with the mashed avocado.
5. Make the dressing: Drizzle lime juice and olive oil over the avocado mixture, then gently combine all ingredients to distribute flavors evenly.
6. Cool and peel the eggs: Drain the hot water from the eggs and transfer them to an ice water bath for about 5 minutes to cool and make peeling easier.
7. Chop and add eggs: Peel the cooled eggs and chop them into bite-sized pieces. Add the chopped eggs to the avocado mixture.
8. Season and finish: Season the salad with salt, pepper, and if desired, a pinch of red pepper flakes. Gently toss everything together until well mixed. Taste and adjust seasoning if necessary before serving.

Notes

• Using an ice water bath after boiling makes peeling eggs much easier.
• Adjust the lime juice and olive oil to taste for a tangier or richer salad.
• For extra protein, add cooked chicken or beans if desired.
• Serve chilled or at room temperature for best flavor.
• Store leftovers covered in the refrigerator and consume within 2 days to maintain freshness.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Salad
• Method: Boiling and Mixing
• Cuisine: American

Keywords: egg avocado salad, post-workout salad, healthy egg salad, avocado recipes, protein-rich salad, quick salad recipe