Zesty greens and radishes pair with tasty avocado and egg is this quick and easy salad. Enjoy this low sodium salad as meal or a side dish. Either way it is packed with 10 g of protein and is an excellent source of fiber, folate, vitamin A, vitamin B2, B3, B5, B6, B12 and vitamin C.
Egg and Avocado Spring Salad
Nutritional Highlights (per serving)
|2||cups||baby romaine lettuce|
|1||hard-boiled egg, quartered|
|1/3||ripe, Fresh California Avocado, seeded, peeled and sliced|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a medium bowl, add the radishes, scallions, arugula, and romaine lettuce
- Toss and mix well
- Top with the egg and sliced avocado
Serving Suggestion: Serve with two tablespoons of light dressing.
Beverage Pairing: Iced green tea.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
(Recipe from Flat Belly 365 by Manuel Villacorta, MS, RD for California Avocado Commission)
Vitamin A 538 mcg; Vitamin C 19 mg; Calcium 134 mg; Iron 3 mg; Vitamin D 1 mcg; Folate 241 mcg; Omega 3 Fatty Acid .26 g
% Daily Value*: Vitamin A 60%; Vitamin C 20%; Calcium 10%; Iron 15 %; Vitamin D 6%