Avocado Egg Salad + Quinoa Pilaf
From C&J Nutrition [1]
Ingredients
- 1/3 avocado, mashed
1/2 teaspoon Dijon mustard
Pinch of salt
2 hard-boiled eggs, peeled
1/4 cup diced carrot
1 large collard green, stem removed and leaf cut in half to form 4 pieces (Blanch the collard leaf before cutting if you prefer a softer texture or keep it raw if you like the crunch)
3/4 cup cranberry-walnut quinoa pilaf (leftover from Day 12 dinner)
Directions
- Stir together the avocado, mustard, and salt. Gently mash egg with a fork until it crumbles into chunks. Stir egg and carrot into the avocado mixture until combined.
- Serve with collard pieces, using them to like wraps to eat the egg salad. Serve quinoa pilaf on the side.
NUTRIENT TOTALS
Calories: 458
Protein: 21.7 g
Carbohydrate: 45 g
Dietary Fiber: 9.249 g
Total Sugars: 8.548 g
Total Fat: 22.8 g
Saturated Fat: 4.641 g
Sodium: 181.7 mg
Information
- Category
- Main Dishes
- Cuisine
- North American