Dec 25 2017 - 4:35am

Avocado Egg Salad + Quinoa Pilaf

From C&J Nutrition [1]

Avocado Egg Salad in Collard Cups


  1. 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)


  1. 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.
  2. Serve with collard pieces, using them to like wraps to eat the egg salad. Serve quinoa pilaf on the side.


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

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