Meal Details
1. Egg & avocado salad
530 cals, 29p, 7c, 39f (per meal)
5 1/3 cup (160g)
2 2/3 avocado(s) (536g)
16 large (800g)
2 2/3 tsp (8g)
Recipe has been scaled from original by 2.67x. 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.
2. Avocado
350 cals, 4p, 4c, 30f (per meal)
1
Open the avocado and scoop out the flesh.
2
Sprinkle with lemon or lime juice as desired.
3
Serve and eat.