Avocado salad with egg

Delicious avocado salad with egg - A symphony of flavors for an energizing breakfast

Preparation time: 10 minutes
Total time: 10 minutes
Servings: 2

Health-conscious breakfast lovers, get ready to discover a simple yet nutrient-rich and flavorful recipe that will transform any morning into a delightful culinary experience! The avocado salad with egg is perfect for those looking to start their day with a hearty breakfast full of vitamins and healthy fats.

Recipe History
Avocado, also known as the "wonder fruit," has deep roots in the culinary traditions of various cultures. This creamy fruit has been appreciated over time for its exceptional nutritional properties. Combining it with hard-boiled eggs, an excellent source of protein, makes this salad not only tasty but also nourishing. Adding Greek yogurt and mustard enhances the flavor, providing a touch of freshness and a bit of a "kick" to the dish.

Ingredients
- 2 ripe avocados
- 2 hard-boiled eggs
- 1 small white onion
- 120g - 140g Greek yogurt (preferably fat-free)
- 1 teaspoon mustard
- 1 tablespoon freshly squeezed lemon juice
- Salt to taste

Ingredient Details
1. Avocado: Choose avocados that are slightly soft to the touch but not overripe for the perfect texture. These fruits are rich in healthy monounsaturated fats, which are excellent for the heart.
2. Eggs: Ensure the eggs are well-boiled; let them cook for 9-10 minutes to achieve a firm but not dry yolk.
3. Onion: A small white onion will add a delicate note of flavor. If you prefer a milder taste, you can opt for green onions.
4. Greek yogurt: A great choice as it is creamy and rich in protein, while also providing a bit of acidity.
5. Mustard: Choose Dijon mustard for a more refined flavor, but you can also use classic mustard if you prefer a stronger taste.
6. Lemon: Lemon juice will not only add freshness but also prevent the avocado from oxidizing, keeping it green and appetizing.

Preparation Technique
1. Prepare the ingredients: Start by boiling the eggs. Place them in a pot with cold water, bring to a boil, and then let them boil for 9-10 minutes. Once boiled, put them in a bowl of cold water to stop the cooking process.
2. Peel the avocado: Cut the avocado in half, remove the pit, and use a spoon to scoop out the flesh. Cut the flesh into small cubes and place them in a bowl.
3. Cut the eggs: Once the eggs have cooled, peel them and cut them into small cubes. Add them over the avocado.
4. Onion: Finely chop the white onion and add it to the bowl with avocado and eggs.
5. Final mix: In another bowl, combine the Greek yogurt, mustard, lemon juice, and salt. Mix well to obtain a smooth dressing.
6. Combine ingredients: Add the dressing over the mixture of avocado, egg, and onion. Use a spatula to gently mix so as not to crush the avocado cubes.
7. Serving: Serve the avocado salad with egg immediately on a slice of toasted bread. This will add a crunchy texture and perfectly complement the creaminess of the salad.

Practical Tips
- For an extra burst of flavor, add some fresh herbs like parsley or dill.
- If you want a spicy version, add a few slices of chili pepper or a bit of Tabasco sauce to the dressing.
- This salad keeps in the fridge for about an hour, so it's best to consume it immediately after preparation.
- If you have unripe avocados, leave them at room temperature for a few days to ripen.

Frequently Asked Questions
1. Can I use frozen avocado?
It is not recommended as the texture will change significantly. It is best to use fresh avocado.
2. What other ingredients can I add?
You can add chopped cherry tomatoes, black olives, or even corn kernels for a sweet touch.
3. Is this salad suitable for vegans?
Yes, replace the eggs with cubed tofu or omit them and use plant-based yogurt.

Delicious Combinations
The avocado salad with egg pairs perfectly with a slice of toasted whole-grain bread or whole-grain crackers. I also recommend serving it alongside a green smoothie or fresh orange juice for a complete and healthy breakfast.

Nutritional Benefits
This salad is an excellent source of healthy fats, high-quality proteins, and essential vitamins such as vitamins E and K, iron, and calcium. Avocado contributes to cardiovascular health, while eggs are rich in antioxidants and nutrients that support brain health.

Calories (per serving): approximately 300 kcal
Fats: 22g
Proteins: 12g
Carbohydrates: 16g
Fiber: 9g

This avocado salad with egg is not just a simple dish but a true explosion of flavors and nutritional benefits. Whether you enjoy it in the morning, for lunch, or as a snack, it is an excellent choice to start your day with energy. Experiment, combine, and adapt the recipe according to your preferences and enjoy every bite!

 Ingredients: 2 avocados, 2 boiled eggs, a small white onion, a Greek yogurt (120 g - 140 g), a teaspoon of mustard, a tablespoon of lemon juice, salt.