Avocado and Egg Salad Recipe

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Avocado and Egg Salad
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Ingredients
8
Count
Nutrition
299
Calories
Total time
20
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Cut ripe avocado into chunks.
  2. Hard boil egg and chop; add to avocado.
  3. Add remaining ingredients.
  4. Let stand or refrigerate for a little while, but not too long as avocados may turn.
  5. Serve on a bed of lettuce for salad.
  6. Sprinkle a little paprika on top for color.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 298.59 Kcal (1250 kJ)
Calories from fat 253.71 Kcal
% Daily Value*
Total Fat 28.19g 43%
Cholesterol 99.05mg 33%
Sodium 126.6mg 5%
Potassium 540.52mg 12%
Total Carbs 10.59g 4%
Sugars 1.57g 6%
Dietary Fiber 7.17g 29%
Protein 5.66g 11%
Vitamin C 10.2mg 17%
Iron 1.3mg 7%
Calcium 26.9mg 3%
Amount Per 100 g
Calories 211.5 Kcal (886 kJ)
Calories from fat 179.71 Kcal
% Daily Value*
Total Fat 19.97g 43%
Cholesterol 70.16mg 33%
Sodium 89.67mg 5%
Potassium 382.86mg 12%
Total Carbs 7.5g 4%
Sugars 1.11g 6%
Dietary Fiber 5.08g 29%
Protein 4.01g 11%
Vitamin C 7.2mg 17%
Iron 1mg 7%
Calcium 19.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

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