Keto Egg and Avocado Breakfast Salad.

What We Will Need

2 large eggs, hard-boiled

1/2 ripe avocado, sliced

2 cups of any of the favoured vegetables like spinach, arugula or lettuce.

1/4 cup Cherry tomatoes, cut in half

2 tbsp olive oil

1 tsp lemon juice

1/4 teaspoon of Dijon mustard and it is optional

Salt and pepper according to your preference

A teaspoon of red pepper flakes (optional).

Optional Smart Swap: 1 tbsp shredded Parmesan cheese

How We Are Going To Do It

step 1 : Hard-boil the eggs: Pour the eggs into a saucepan and ensure that it is covered with water to a level that could be named safe. These vegetables should be boiled and when they are boiling, turn down the heat and let it to simmer for about 9-10minutes. Remove the eggs from the boiling water and place them in a bowl of ice water to cool the eggs. After that, wait until the eggs cool and then peel and also cut them into slices.

step 2 : Prepare the dressing: For the dressing, in a small bowl, combine the olive oil, lemon juice, Dijon (if using), salt, pepper and the red pepper flakes.

step 3 : Assemble the salad: To make this salad bowl, arrange the mixed greens on a large bowl or a plate and add sliced hard-boiled eggs, avocados, and cherry tomatoes on the top of the green.

setp 4 : Dress the salad: Finally, dress the salad with lemon vinaigrette and lightly tumbled the salad to coat well.

step 5 : Add finishing touches: Basically, the salad is ready, but if wished, it’s important to sprinkle it with some shredded Parmesan cheese to make the salad more tasty and satisfying.

step 6 : Serve immediately: Savor this delicious and nutritive breakfast salad that boast high content of healthy fats, and protein, but low carb.

Nutritional Information (per serving):

• Calories: 340

• Fat: 30g

• Protein: 12g

• Net Carbs: 4g

FAQs:

1- May I pre-make this salad?

• Some part of the ingredients can be chopped and stored in the refrigerator but the salad can be prepared right before being served because the greens may get soggy and the avocado will turn brown.

2- Is it possible to add protein on this salad?

• Absolutely! Additional elements of cooked bacon, grilled chicken or even smoked salmon will enhance the protein level making it more of a complete meal.

3- What are some of the other dressing I can make to use in my dish?

• If you like a thicker dressing then you may look for a keto friendly ranch or caesar dressing and replace the lemon vinaigrette.

3- Is there such a thing as a Dairy-free version of this salad?

• Indeed, my salad will still be yummy If I don’t add the Parmesan cheese to it since it is part of the dairy products.

4- Can I – for a variation – use other greens?

• The greens are really versatile, and you may use kale, romaine, or a combination of baby greens.

Tips For The Perfect Keto Egg And Avocado Salad

• Ripe Avocado: Guarantee that avocado is ripe enough in order to achieve a good and smooth consistency along with eggs and greens.

• Egg Cooking Tip: To get through hard boiled eggs, immerse them in the ice water after boiling to halt the further cooking period and also make peeling faster.

• Add Healthy Fats: If you would like to introduce more healthy fat then you can pour extra olive oil over the salad or even add a few more olives.

• Meal Prep Tip: To meal prep, You should store the dressing in a different container and add the salad ingredients only at the time of consumption to retain the crunch.

• This Keto Egg and Avocado Breakfast Salad is lovely, healthy and satisfying and perfect for the start of your keto day!