Name: Egg & Avocado Salad
Prep time: 5 min
Cook time: 6 min 30 s
Total time: 11 min 30 s
Ingredients: 5 large eggs; 1 large avocado, cubed; 1-2 stalks of spring onion, sliced; 1 heaped tbsp Greek yoghurt; 1 tbsp mayonnaise (artisanal); 1/2 lemon juice; Salt & pepper to taste1 tsp baking soda; 2 cups boiling water; 1 tsp smoked paprika; 2 seed crackers (store-bought or see recipe)

Egg & Avocado Salad

Prep Time: 5 minutes

Cook Time: 6 minutes 30 seconds

Total Time: 11 minutes 30 seconds

This is an easy & delicious gluten-free & keto lunch meal that can be enjoyed at home or taken to work.

Ingredients

5 large eggs
1 large avocado, cubed
1-2 stalks of spring onion, sliced
1 heaped tbsp Greek yoghurt
1 tbsp mayonnaise (artisanal)
1/2 lemon juice
Salt & pepper to taste1 tsp baking soda
2 cups boiling water
1 tsp smoked paprika
2 seed crackers (store-bought or see recipe)

Instructions

Cook the eggs in a saucepan in water with baking soda for 6.5 minutes and then pour off hot water and replace with cold tap water, then peel the eggs and slice into cubes.
Mix together the eggs, avocado, spring onion, salt, pepper, smoked paprika, mayo, yoghurt and lemon juice and serve with a seed cracker (see recipe).

Notes

Try to use an artisanal mayonnaise that is less processed and contains less artificial ingredients, or find a mayonnaise that uses avocado or olive oil. This is a high fat, low-carb dish that is also suitable for keto or low-carb diets. The sources of fat in this dish are healthy and beneficial for the body, especially the cardiovascular system and hormones.

Approximate micronutrient info per serving:

**Vitamins:**

- B1 (Thiamine): 0.4 / 1.1 mg — 36%

- B2 (Riboflavin): 0.8 / 1.1 mg — 75%

- B3 (Niacin): 4.1 / 14.0 mg — 29%

- B5 (Pantothenic Acid): 3.2 / 5.0 mg — 64%

- B6 (Pyridoxine): 0.7 / 1.3 mg — 56%

- B12 (Cobalamin): 1.5 / 2.4 µg — 63%

- Folate: 176.8 / 400.0 µg — 44%

- Vitamin A: 365.7 / 700.0 µg — 52%

- Vitamin C: 15.1 / 75.0 mg — 20%

- Vitamin D: 136.8 / 600.0 IU — 23%

- Vitamin E: 6.9 / 15.0 mg — 46%

- Vitamin K: 78.1 / 90.0 µg — 87%

**Minerals:**

- Calcium: 221.5 / 1000.0 mg — 22%

- Copper: 0.6 / 0.9 mg — 67%

- Iron: 5.5 / 18.0 mg — 30%

- Magnesium: 172.7 / 320.0 mg — 54%

- Manganese: 1.2 / 1.8 mg — 67%

- Phosphorus: 539.9 / 700.0 mg — 77%

- Potassium: 790.7 / 2600.0 mg — 30%

- Selenium: 57.3 / 55.0 µg — 104%

- Sodium: 421.2 / 1500.0 mg — 28%

- Zinc: 3.8 / 8.0 mg — 47%

% RDA based on an adult female

Nutrition Information:

Yield: 2 Serving Size: 300g (10.6oz)
Amount Per Serving: Calories: 567kcalTotal Fat: 43.6gNet Carbohydrates: 10.2gFiber: 11.2gProtein: 26.6g

Egg & Avocado Salad