I have been spending this wonderful weekend with my favorite guy in my life:
My dad!
He is in town to run the Omaha Marathon…and to see me, of course! 😉 I don’t want to spend too much time blogging/with technology this weekend, so I am just dropping by to share a quick and delicious Summertime recipe, even though it is technically the first day of Fall. Heck, I plan on eating this one year round!
Guacamole Egg Salad
Servings: 2
Ingredients
6 hard-boiled eggwhites (you can use the whole egg, but I don’t like hard-boiled yolks), chopped
1 ripe avocado, smashed
juice of 1 small lime
1 small tomato, chopped
1/4 red onion, diced
1/4 tsp garlic powder
1/4 tsp onion powder
sea salt, to taste
Romaine lettuce OR four pieces of whole wheat bread (toasted)
salsa, optional
Directions
I hope these directions aren’t too difficult to comprehend ;).
1. Place all ingredients into a medium bowl.
2. Stir until well-combined.
3. Store covered in your refrigerator for up to 3 to 4 days.
4. Once chilled, serve in sandwich form or over a bed a lettuce. Top with salsa, if desired.
I ate this for dinner in salad form with lots of salsa!
It was seriously SO good!
I have recently been obsessed with all things “egg salad” related…add in some avocado and I am extra happy!
I ate my second serving of the salad in sandwich form on break at work the next day (hence the gorgeous paper plate). I loved it served between two slices of toasted whole wheat bread. I left off the salsa this time, but it was just as good!
I love a salad that I can enjoy in multiple ways. This, my friends, is a good one.
Enjoy the rest of your weekend! 🙂
