Most avocado-egg salad recipes call for mayo, and vinegar. While this is all fine – well, not so much to mayo, depending on what kind you use – it’s not always necessary. Especially when you are trying to avoid any extra calories and unwanted “bad” fats. (read about good and bad fats HERE) Or when you don’t have a lot of time and just want to whip something together in literally 2 minutes! That’s me…lazy and not much of a chef. You’ll see a lot of my recipes involve the mashing together of things 🙂
What you need (serves YOURSELF):
- 1/2 ripe avocado
- 1 boiled egg
- 6-8 slices of cucumber, about 1/2 cm thick (really depends how much you load on each slice and how many you feel like eating!)
- sea salt, pepper, cayenne to taste
What to do:
- scrape the avocado from the skin and mash together with the boiled egg until desired consistency
- sprinkle sea salt, pepper, and cayenne to taste
- spread on top of cucumber slices and enjoy!
Please like & share:
