Egg White and Avocado Salad recipe

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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
2 tablespoons sliced black olives, or to taste
2 teaspoons freshly squeezed lemon juice
½ teaspoon sea salt
1 pinch ground black pepper to taste

Nutrition Info

140.9 calories
carbohydrate: 6.9 g
cholesterol: 2.6 mg
fat: 10.4 g
fiber: 4 g
protein: 6.9 g
saturatedFat: 1.5 g
servingSize: -
sodium: 412.8 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place spinach, avocado, egg whites, and mayonnaise in a large bowl, gently toss to coat. Add celery, olives, lemon juice, salt, and pepper, lightly toss to combine.

Recipe Yield

4 servings

Recipe Note

A healthier version of the traditional egg salad. Tastes great by itself or in a whole wheat tortilla wrap!

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