Egg, Avocado and Artichoke Salad

Ingredients

• Egg1 count (55 g)
• Avocado1/2 count (120 g)
• Artichoke1 cup (150 g)
• Lettuce1 cup (35 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Egg White1 count (40 g)

Instructions

1. 1

   Step 1

   For this recipe you can use canned artichokes or you can cook them in the microwave for 7 minutes over maximum temperature.

2. 2

   Step 2

   You can also boil the artichokes in a pot with water and a pinch of salt for 6 minutes.

3. 3

   Step 3

   Heat the oil in a pan over medium-high heat.

4. 4

   Step 4

   Once heated, crack the egg with the whites and cook until the white sets, for about 3-4 minutes. Set aside.

5. 5

   Step 5

   In the meantime, peel the avocado and cut into wedges. Next, chop the artichokes and cut the lettuce leaves.

6. 6

   Step 6

   Place the lettuce in a bowl and then add the avocado, artichokes and egg on top.

7. 7

   Step 7

   Season with lemon juice or vinegar. Add salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Avocado and Artichoke Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.