Energizing Workout Egg Avocado Salad Recipe for Brunch

It’s a sunny Saturday morning, the kind where you can almost hear the birds chirping about their plans for brunch. You stroll into your kitchen, and there it is—the perfect combination of creamy avocado and protein-packed eggs waiting to be turned into a spectacular Workout Egg Avocado Salad. Imagine creamy, buttery avocado enveloping perfectly boiled eggs, with a sprinkle of salt that makes you feel like a culinary genius. This dish isn’t just food; it’s an experience—one that shouts, “I care about my body (and taste buds)!”

As you prepare to whip up this delightful dish, you can’t help but remember the last time you made it for your friends after an exhausting workout. The moment they took their first bite, their eyes widened in absolute bliss. You could practically hear them thinking, “Why didn’t I make this sooner?” Here’s your chance to create that same magic again—whether for yourself post-gym or as a vibrant centerpiece at a picnic.

The response was overwhelmingly positive; everyone went back for seconds and even thirds, proving that healthy doesn’t have to mean boring.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggs: Fresh, large eggs work best for boiling; they yield the creamiest texture when mixed with avocado.

• Avocado: Choose ripe avocados that yield slightly when pressed; they bring creaminess and healthy fats.

• Lemon Juice: Freshly squeezed lemon juice not only adds brightness but also prevents browning of the avocado.

• Red Onion: Finely chopped red onion adds a nice crunch and sharpness to balance the creaminess.

• Salt and Pepper: Essential seasonings that enhance all flavors; adjust according to taste.

• Fresh Herbs (like cilantro or parsley): Chopped herbs add freshness and vibrancy to your salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Workout Egg Avocado Salad

Boil the Eggs: Place eggs in a saucepan and cover them with water by one inch. Bring to a boil over medium heat. Once boiling, cover the pan and remove it from heat. Let sit for 10-12 minutes.

Prepare the Avocado: While the eggs cool, slice open ripe avocados. Scoop out the flesh into a mixing bowl using a spoon. Mash gently with a fork until creamy but still chunky.

Add Flavorful Ingredients: Stir in freshly squeezed lemon juice, finely chopped red onion, salt, pepper, and your choice of fresh herbs into the mashed avocado. Mix well until combined.

Peel the Eggs & Combine: Once cooled, peel the eggs under running water for easier shell removal. Chop them into small pieces and gently fold them into the avocado mixture without mashing too much.

Taste Test & Adjust Seasoning: Take a small spoonful of your salad mixture; if necessary, add more salt or lemon juice according to your preference.

Serve & Enjoy!: Spoon your glorious Workout Egg Avocado Salad onto plates or into bowls. Garnish with extra herbs if desired. Serve immediately for maximum freshness!

Now you’re ready to indulge in this fantastic workout egg avocado salad! Enjoy every creamy bite while relishing in your kitchen triumph!

Perfecting the Cooking Process

To achieve optimal flavor and texture, start by hard-boiling the eggs before mashing the avocado. This sequence ensures both components are ready at the same time, creating a delightful blend.

Add Your Touch

Feel free to customize your salad by adding ingredients like diced tomatoes, bell peppers, or even a splash of lime juice for an extra zing. These variations can elevate the dish to new heights.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to two days. Avoid reheating since avocado doesn’t fare well when heated, but it’s delicious cold!

Creating this salad reminds me of my first post-workout meal after joining a gym. Friends raved about how filling yet refreshing it was!

FAQ

Can I use different types of eggs for the salad?

Yes, you can use quail eggs or even soft-boiled eggs if preferred.

How long can I store leftover salad?

Leftover Workout Egg Avocado Salad stays fresh in the fridge for up to two days.

What other ingredients can I add?

Consider adding beans or grilled chicken to increase protein content and flavor.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Workout Egg Avocado Salad

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• Author: Jennifer
• Total Time: 22 minutes
• Yield: Serves 4

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Description

Savor the creamy goodness of our Workout Egg Avocado Salad, a perfect blend of protein-packed eggs and rich avocados. This refreshing dish is quick to prepare, making it ideal for busy mornings or as a satisfying post-workout meal. With vibrant colors and fresh flavors, each bite is a delightful experience that celebrates health without sacrificing taste. Indulge in this nutrient-dense salad that’s sure to become your new favorite!

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Ingredients

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• 4 large eggs
• 2 ripe avocados
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup red onion, finely chopped
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 tbsp fresh herbs (cilantro or parsley), chopped

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Instructions

1. Boil the eggs: Place eggs in a saucepan, cover with water by one inch, bring to a boil over medium heat, cover, and remove from heat. Let sit for 10-12 minutes.
2. Prepare the avocado: While the eggs cool, scoop avocado flesh into a bowl and mash it gently with a fork until creamy but still chunky.
3. Add flavorful ingredients: Mix in lemon juice, red onion, salt, pepper, and fresh herbs into the mashed avocado until combined.
4. Peel the eggs: Once cooled, peel under running water for easier shell removal. Chop into small pieces and fold gently into the avocado mixture.
5. Taste test and adjust seasoning as needed before serving immediately.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 1g
• Sodium: 350mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 8g
• Protein: 14g
• Cholesterol: 370mg