Avocado Egg Salad
This recipe is USDA certified organic, gluten-free, vegan and non-GMO.
2 hardboiled eggs, chopped
2 hardboiled egg whites, chopped
2 small avocados, pitted and peeled
1 tsp. BareOrganics Spinach Powder
1 tbsp. plain Greek yogurt
1 tbsp. fresh lemon juice
2 tbsps. chopped green onion
1/4 tsp. Dijon mustard
Salt and freshly ground black pepper, to taste
Cilantro sprigs for garnish
- In a medium bowl, combine all ingredients except cilantro. Mash with a fork. Season with salt and pepper, to taste.
- Serve as a sandwich between two slices of bread or with crackers, veggies or in a wrap.
- Salad can be stored in the fridge for a few days but is best eaten the same day it’s made.