Delicious Egg and Avocado Salad
I don’t know about you, but I’m a huge lover of eggs and avocado. The summer is upon us here in Italy, and I was brainstorming ideas for “lighter” lunches. All winter, I was eating lots of soups, spicy dishes, and protein-packed grain bowls. Now that it’s nicer outside, I was looking for healthy, protein-packed lunch ideas that were perfect served cold. Well, voila! Here’s my latest idea for lunches: Delicious Egg and Avocado Salad. I particularly enjoy this recipe served over Sweet Potato Toast (recipe coming soon). I hope you like it as much as I do!
2 medium avocados, pitted, peeled, and diced
8 hardboiled eggs, peeled and chopped
2 tablespoons Greek yogurt
2 tablespoons ricotta
1 teaspoon Dijon mustard
Juice from 1 lemon
2 tablespoons fresh chopped herbs (I used parsley, but dill or chives would work, too)
Salt and pepper to taste
Paprika (for garnish)
In a large bowl, mash the avocados with a fork until chunky. Add all of the remaining ingredients to the bowl and mix well. Top with a light dusting of paprika to serve.
Serve alone, on toast, or with crackers. Another option? Serve over sweet potato toast. I’ll have a post coming soon that explains how to make sweet potato toast!
*Please note the feature photo was acquired from http://www.eatingwell.com