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Egg and Avocado Salad
15 min     213kcal

Ingredients

 

Avocado

Greek Yogurt, 0% fat

Egg

 Salt

Ground Black Pepper

Parsley, fresh

Nutritional Yeast

Whole Grain Bread 

Nutritional Value

Fat

Carbs

Protein

1/4 small

1 tbsp

1 small

1 pinch

1 pinch

1 tbsp, chopped

1 tbsp

1 slice

8g

20g

17g

Step by Step

  • Boil the egg in a pot of simmering water for 8-10 min. Once cooked, drain, rinse under cold running water, peel and chop the egg into small cubes.

  • Chop the avocado into small cubes.

  • In a small bowl, combine chopped egg, chopped avocado, Greek yogurt, nutritional yeast, and chopped parsley. Season with  salt and ground black pepper. Serve with a slice of bread. 

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