Skinny Egg and Avocado Salad
Recipe GLPRe3371be3a4f2ef
A light and protein-rich salad combining hard-boiled eggs, creamy avocado, and Greek yogurt dressed with olive oil. Perfect as a refreshing appetizer, side dish, or light lunch that's naturally gluten-free and vegetarian.
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Ingredients
3 large eggs
1/2 avocado, chopped
3 tablespoons Greek yogurt
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
Directions
Bring a pot of water to a boil. Gently place the eggs in the boiling water and cook for 7-8 minutes for firm yolks. Remove eggs with a slotted spoon and transfer to a bowl of ice water to cool completely, about 5 minutes. Peel and chop the cooled eggs into bite-sized pieces.
In a medium bowl, whisk together the Greek yogurt, olive oil, salt, and black pepper until smooth and well combined.
Add the chopped hard-boiled eggs and avocado to the yogurt dressing. Gently fold everything together until all ingredients are evenly coated, being careful not to mash the avocado.
Taste and adjust seasonings as needed. Serve immediately as a salad on its own, as a topping for gluten-free crackers, or in a gluten-free wrap.
