TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY
Here's what you need: hard-boiled egg, avocado, roma tomato, salt, pepper
Provided by Mercedes Sandoval
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl.
- Mix until combined. Serve.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, Sugar 1 gram
AVOCADO - EGG - TOMATO BREAKFAST SALAD
Quick and easy too. Keep hard boiled eggs in the frig. to satisfy those spur-of-the-I'm-hungry-moment pangs.
Provided by Marty Hufnagel
Categories Eggs
Time 25m
Number Of Ingredients 7
Steps:
- 1. Boil the egg (along with as many eggs you desire for the frig. or other uses)
- 2. Cut the avocado open , remove seed, cut the filling into cubes and remove with a spoon into a small bowl.
- 3. Shell the hard boiled egg and cut into chunks. Add this to the avocado and mix very gently.
- 4. Sprinkle a couple of times with lemon juice. (if using fresh lemon juice - use 1 lemon wedge)
- 5. Sprinkle about 2 shakes of Bragg Dressing over all. Mix gently.
- 6. Throw the tomato halves into the bowl. Sprinkle with salt and pepper. Cut the chive stem with scissors over for garnish.
EGG, AVOCADO, & TOMATO TOAST RECIPE BY TASTY
Here's what you need: bread, avocado, cherry tomatoes, egg
Provided by Greg Perez
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Sliced two cherry tomatoes.
- Mash ½ of 1 avocado with salt. (Use the other half for another toast.)
- Prepare bread in a toaster to desired crispiness.
- In a pan, fry an egg sunny side up.
- Assemble the toast by spreading avocado on the toast, then the tomatoes and topping everything with the egg.
- Enjoy!
TOMATO & AVOCADO EGG SALAD
Make and share this Tomato & Avocado Egg Salad recipe from Food.com.
Provided by mydesigirl
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix dressing ingredients in small bowl.
- Reserve and refrigerate 6 center slices from eggs for garnish.
- Chop remaining eggs.
- Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
- Add dressing; stir gently just until ingredients are evenly coated with dressing.
- Refrigerate at least 1 hour to blend flavors.
- Serve on spinach leaves, garnished with reserved egg slices.
Nutrition Facts : Calories 224.9, Fat 17.7, SaturatedFat 3.8, Cholesterol 215, Sodium 305.9, Carbohydrate 10.5, Fiber 5.1, Sugar 2.8, Protein 8.3
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