We are now more than two weeks into 2017; how are you doing with your New Year's resolutions? This may come as a surprise, but I personally don’t believe in big resolutions. Chances are, when the clock strikes midnight from December 31st, to January 1st, you are fundamentally the same person. Don’t get me wrong, there’s something nice about feeling like you have the opportunity for a fresh start, but when it comes to eating, small, gradual changes to the diet can make sticking to a healthy lifestyle much easier.
If one of your small realistic intentions is to eat more whole, nutritious foods, look no further than this avocado egg salad recipe! The avocado provides a creamy texture, which helps you forget that you are not eating mayo. Not to mention it is also rich in heart-healthy monounsaturated fats, fiber, potassium, and vitamin K. Eggs are an excellent source of inexpensive protein, high in B vitamins, and selenium. One egg contains roughly 70 calories and 6 grams of protein. This is also a very versatile recipe; you can simply use the avocado, egg, and lime juice as a base, and get creative from there. You can put it on a sandwich, a bed of greens, or eat it on its own as a snack.
A perfect make-ahead meal for lunch for the week!
The Easiest Avocado Egg Salad
Makes 2-4 servings
1 ripe avocado, pitted and scooped
4 hard boiled eggs
1 lime, juiced
1 shallot, minced (or ¼ red onion)
1 serrano pepper, seeded & minced (optional)
¼ cup chopped cilantro
Salt & pepper to taste
1. In a bowl, combine the avocado, hard boiled eggs, and lime juice. Fork mash until a chunky texture is reached.
2. Mix in the shallot, serrano pepper (if using), and cilantro until evenly distributed.
3. Add salt & pepper to taste and enjoy!
By Reena Panjwani, M.S., R.D. - Expert Dietician