:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/4R54n21RLNu9rcf3zY0I/9fdacf3d76197ae5b15d668bc22c80.jpeg "Avocado and egg salad")
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Avocado and egg salad
An incredibly nutritious and delicious salad that works as a light lunch at work or dinner. Avocado adds creaminess, eggs are a source of protein, and mayonnaise adds richness of flavor. This salad is a combination of classic ingredients in a modern version.
Ingredients
- 2 Piece ripe avocado
- 4 Piece hard-boiled eggs
- 2 spoons mayonnaise
- 1 piece iceberg lettuce
- 1 pinch salt
- 1 pinch pepper
- parsley
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Directions
We peel the avocado from its skin, remove the seeds and cut it into cubes.
Peel the eggs and cut them into cubes.
We wash and chop the lettuce.
In a bowl, mix avocado, parsley, eggs, lettuce and mayonnaise. Season with salt and pepper. Mix so the ingredients combine.
We serve the salad immediately, or store it in the refrigerator for up to 2 hours before serving.
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IwaAvocado and egg salad
An incredibly nutritious and delicious salad that works as a light lunch at work or dinner. Avocado adds creaminess, eggs are a source of protein, and mayonnaise adds richness of flavor. This salad is a combination of classic ingredients in a modern version.
We peel the avocado from its skin, remove the seeds and cut it into cubes.
Peel the eggs and cut them into cubes.
We wash and chop the lettuce.
In a bowl, mix avocado, parsley, eggs, lettuce and mayonnaise. Season with salt and pepper. Mix so the ingredients combine.
We serve the salad immediately, or store it in the refrigerator for up to 2 hours before serving.
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