Paleo Running Momma · by Michele★ 4.9 (19)
Avocado Egg Salad
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 16%
CARBS 9G18% OF CAL
5G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 15G70% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick salad combining hard-boiled eggs and avocado with fresh herbs and bright lemon juice. Protein-rich and satisfying for healthy lunches.
mainamericansaladeggsdairy freegluten freepaleovegetarianwhole30
View the full recipe on Paleo Running Momma →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 large eggs (hard boiled)
- 2 medium ripe avocados
- 1/4 cup red onion (chopped)
- Fresh Juice of one lemon
- 1/4 cup dill pickles (chopped (no sugar added))
- 2 tablespoons fresh dill (mined)
- 2 tablespoons chopped chives
- Sea salt and black pepper (to taste)
- Romaine lettuce leaves (to serve)
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 16%
CARBS 9G18% OF CAL
5G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 15G70% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 121mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 474mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.