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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
​
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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.
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Chop the avocado into small cubes.
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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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