Photo: Anna Pelzer
Egg White and Avocado Salad
9 ingredients
15 min
4 servings
openrecipes
"A healthier version of the traditional egg salad. Tastes great by itself or in a whole wheat tortilla wrap!"
Estimated Nutrition (whole recipe, rough)
353
Calories
11g
Protein
28g
Fat
21g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups fresh baby spinach
- 1 avocado - peeled, pitted, and cut into 1/2-inch pieces
- 6 hard-boiled egg whites, chopped into 1/2-inch pieces
- 2 tablespoons light mayonnaise
- 1 celery stalk, cut into 1/4-inch pieces (optional)
- 2 tablespoons sliced black olives, or to taste
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1 pinch ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes