Today’s post features a Deconstructed Avocado Egg Salad. It is deconstructed because it only contains whole foods without mayonnaise and no bread. I opted for this because I am in the middle of JJ Smith’s 10-Day Green Smoothie Cleanse, where you consume green smoothies and basically fruits, veggies, and nuts for snacks. I’m doing the modified cleanse which consists of two green smoothies and a healthy meal each day (something like fish or lean protein, salad, and veggies). The point of this post is not to promote this cleanse (although it is a great cleanse), but it is to highlight ways to enjoy whole foods and create good, clean meals.
This meal is very similar to the Avocado Egg Salad Lettuce Wraps that I made earlier this summer, however, this time there were no condiments, and the ingredients were not mashed together. This time, I kept them whole and enjoyed it in salad form. Plus, I enjoyed this salad for breakfast, so I wasn’t in the mood for a constructed salad.
This is really easy to make, just a bit of chopping and seasoning and you’re ready to rock!
Deconstructed Avocado Egg Salad
Ingredients
- 4 eggs hard boiled
- 1 avocado chopped
- 1 stalk celery chopped
- 1/2 red bell pepper chopped
- 1 tsp ground mustard
- 2 tsp celery salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 2 Tbs fresh cilantro chopped
Instructions
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Chop the eggs, avocado, celery, and bell pepper, and put into a medium sized bowl.
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Add spices and toss well.
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Garnish with cilantro and enjoy.
Enjoy!
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