Egg Avocado Salad

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This is a simple gluten-free salad that is packed with nutrients and that can be prepared in less than ten minutes for a quick meal or a healthy snack. The avocado makes it super creamy so you will not miss the mayo and the cilantro gives it an aroma that is refreshing and flavorful!

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Egg Avocado Salad

Yield: 4

Author: Fida Milki

Ingredients

• 4 eggs
• 1 avocado peeled and pitted
• Juice and zest of one lemon
• 1 garlic clove minced
• 1/2 cup fresh cilantro leaves chopped
• 1 tbsp chives chopped
• Salt and pepper to taste

Instructions

1. Place the eggs in a saucepan and cover with water.
2. Bring to a rolling boil and remove from the heat. Cover and let sit for 10 minutes.
3. Peel the eggs and chop roughly. Set aside.
4. Place the avocado in a bowl and mash it with a fork.
5. Add the chopped eggs to the bowl along with the lemon juice and zest, garlic, cilantro, chives and salt and pepper to taste.
6. Mix everything until well combined.

Notes

Serve the salad with crackers, lettuce wrap or simply by itself.