Friday, July 1, 2011

Avocado Egg Salad

it seems i tend to eat more "salads" in the summer. you know the kind, chicken salad, tuna salad, egg salad - the pseudo salads. i have always wondered why these are called salads. is something loaded with mayo a salad?

i think i may have landed on something here. what better way to make egg salad squarely in the salad category than wrapping it with lettuce and filling it with avocado and tomatoes.

this summer salad is light, refreshing, and full of protein thanks to the eggs. the avocado may make the salad an interesting green color, but it's loaded with good fats and gives the creaminess you usually get from mayo.

the next time you hard boil eggs, give this recipe a try!

Avocado Egg Salad
serves 2

4 hard boiled eggs
1 avocado
juice of half a lime
salt and pepper
10 cherry tomatoes, chopped
1 stalk of celery, finely chopped
4 romaine lettuce leaves

chop hard boiled eggs. in a medium bowl, mash avocado with lime juice salt and pepper to taste (this will form a guacamole-type mixture). stir in chopped eggs, tomatoes, and celery. spoon into romaine leaves and enjoy.

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