WW Avocado Tomato Egg Salad

by

The WW Avocado Tomato Egg Salad is a comforting and hearty meal. This dish contains 5 grams of protein and 240 calories per serving. We made this salad with ripe avocados, boiled eggs, cherry tomatoes, red onion, olive oil, lemon juice, parsley, salt, chili flakes, and black pepper. It gets ready to serve in just ten minutes. This salad is very easy to prepare as the given instructions are clear. Store this WW Avocado Tomato Egg Salad for one day in the refrigerator. You may serve it with grilled chicken breast, roasted cauliflower, lentil soup, baked white fish, fresh lettuce leaves, or sliced radishes.

STATS:

  • Calories: 240 kcal
  • Preparation time: 10 minutes
  • Serving size: 1 cup
  • Cooking time: 0 minutes if eggs are already boiled
  • Cuisine: Modern healthy
  • Total time: 10 minutes
  • Course: Main
  • Diet: Weight Watchers
  • Serving: 4

EQUIPMENT:

  • Cutting board
  • Knife
  • Medium mixing bowl
  • Small bowl
  • Measuring spoons
  • Fork

INGREDIENTS:

  • 2 medium ripe avocados
  • Quarter tsp salt, or to taste
  • 2 large boiled eggs
  • 1 cup halved cherry tomatoes
  • Quarter medium sliced red onion
  • 1 tbsp olive oil
  • Quarter tsp chili flakes, or to taste
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  • Quarter tsp black pepper

INGREDIENT NOTES:

AVOCADOS:

  • We use them to include a naturally creamy texture and mild taste in the recipe. Avocados provide fiber and make the salad satisfying. You may use a smaller amount of avocado with diced cucumber as another choice.

BOILED EGGS:

  • Eggs are used to provide protein in the salad and make it satisfying. They have a soft texture that works well with the creamy avocado and fresh tomatoes. You may utilize cooked chickpeas as a substitute.

CHERRY TOMATOES:

  • Add cherry tomatoes for the sweetness and juicy texture in the salad. Tomatoes make the salad bright and give richness to the avocados. You may use chopped regular tomatoes as an alternative.

OLIVE OIL:

  • We use olive oil to add a smooth texture and rich taste to the dressing. Utilize lemon juice with water as a replacement.

INSTRUCTIONS:

  1. First, peel the boiled eggs and cut them into small pieces.
  2. Remove the pit of avocados after cutting them in half and take out the flesh.
  3. Dice the avocado, halve the cherry tomatoes, and slice the red onion.
  4. Mix olive oil, salt, lemon juice, black pepper, and chili flakes in a small bowl.
  5. Include avocado, eggs, cherry tomatoes, and red onion in the mixing bowl.
  6. Sprinkle the chopped herbs on the salad and pour the dressing on top.
  7. Now, toss the salad gently with a spoon, adjust the seasoning, then serve.

SERVING SUGGESTIONS:

LUNCHES:

  • Whole-Wheat Avocado Egg Toast
  • Grilled Chicken Salad
  • Vegetable Soup
  • Cucumber and Lettuce Salad

SIDE DISHES:

  • Roasted Broccoli
  • Steamed Green Beans
  • Grilled Zucchini
  • Roasted Cauliflower

BREAKFAST:

  • Whole-Wheat Toast
  • Egg and Spinach Wrap
  • Grilled Tomato Toast
  • Fresh Fruit Bowl

DINNER:

  • Grilled Chicken Breast
  • Baked White Fish
  • Vegetable Omelet
  • Lentil Soup

ADDITIONS:

  • Cucumber Slices
  • Fresh Lettuce Leaves
  • Sliced Radishes
  • Steamed Asparagus

TIPS:

  • To not make the salad mushy, include the ripe avocados.
  • Mix the salad ingredients slowly to prevent the eggs and avocado from mashing.
  • After chopping the avocado, coat it with lemon juice to prevent it from browning too rapidly.
  • For the finest flavor and texture, serve the salad immediately after it is prepared.

STORAGE INFORMATION:

FRIDGE:

  • Include this salad in a closed box and store for one day.

FREEZER:

  • Freezing this recipe is not recommended.

FAQs:

Does this recipe include gluten?

  • No, all of the ingredients in this salad are naturally gluten-free.

What keeps the salad from getting brown?

  • You can add lemon juice to the avocado and put the salad in a closed box.

Can I prepare this salad earlier?

  • Yes, you can prepare the ingredients in advance and then construct the salad before serving.

Should we omit olive oil from this recipe?

  • Yes, you can reduce or skip the oil and add more lemon juice.

NUTRITIONAL INFORMATION:

Calories: 240 kcal

Net carbs: 5 g

Iron: 1.2 mg

Total carbs: 10 g

Vitamin A: 700 IU

Fiber: 6 g

Calcium: 35 mg

Protein: 5 g

Sodium: 190 mg

Potassium: 520 mg

Weight Watchers Points: 7 Points