Avocado Egg Salad with Broccoli and Carrot

Avocado Egg Salad with Broccoli and Carrot

Healthy fusion · 20 mins

A chunky salad combining boiled eggs, lightly cooked broccoli, grated carrot, and mashed avocado dressing.

A By Annebala
Servings
3
Calories
885 kcal
Protein
13g
Carbs
73g
Fat
62g
Fiber
11g
Sugar
13g
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  1. Prep
    1. Bring a pot of water to a boil. Add the eggs and cook for 10 minutes. Transfer them to cold water, then peel and roughly chop.
    6 piece eggs
  2. 2. Cut the broccoli into small florets. Boil for 2 minutes until bright green and just tender, then drain and let cool.
    1 piece broccoli
  3. 3. Peel and grate the carrot. Halve the avocado, remove the pit, and scoop the flesh into a bowl.
    1 piece carrot, 1 piece avocado
  4. Dressing
    4. Mash the avocado with the lemon juice, olive oil, salt, and black pepper until creamy but still a little chunky.
    1 piece avocado, 1 tbsp lemon juice, 1 tbsp olive oil, 0.5 tsp salt, 0.2 tsp black pepper
  5. Assemble
    5. Add the chopped eggs, broccoli, and carrot to the bowl. Fold gently until everything is evenly coated and still chunky.
    6 piece eggs, 1 piece broccoli, 1 piece carrot
  6. Serve
    6. Serve right away, or chill for 10 minutes before serving.

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