Meal Details
1. Egg & avocado salad
266cal, 15p, 3c, 19f (per meal)
1/2 tbsp (4g)
1 1/3 avocado(s) (268g)
2 2/3 cup (80g)
8 large (400g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.
2
Combine the eggs, avocado, garlic, and some salt and pepper in a bowl. Mash with a fork until fully combined.
3
Serve on top of bed of greens.
