Avocado-egg(white) salad

Indulge in the creamy goodness of avocado and the protein-packed goodness of egg whites with this refreshing and nutritious salad. Perfect for a light and satisfying meal.

Ingredients:

• 1/2 ripe avocado (see note below)
• Whites from 2 large hard-boiled eggs (see note below)
• 1 green onion, chopped (about 2 tablespoons chopped green onions)
• 1 tablespoon Greek yogurt (plus more if needed)
• 1/4 teaspoon salt
• 1/4 teaspoon crushed black pepper (or more or less per your taste)
• 1/2 teaspoon lime juice
• Toast, for serving

Instructions:

1. Avocado: To determine if the avocado is ripe, gently press it with your hand. If it feels soft, then it's ready to eat.
2. Hard-boiled Eggs: A great way to make hard-boiled eggs is by placing them in a pot, covering them with water, and bringing it to a boil. Once boiling, turn off the heat, keep the lid on, and set a timer for 12 minutes. After 12 minutes, drain the hot water and add cold water to stop the cooking process. Let the eggs sit in cold water for a bit before peeling.
3. Combine all the ingredients in a mixing bowl. Mash the avocado and eggs with a fork until well mixed.
4. To serve, spread the mixture on a toasted slice of bread. A preferred technique is to heat a nonstick pan over medium heat, add some extra virgin olive oil, toast one side of the bread until golden brown, then drizzle olive oil on the un-toasted side, flip it over, and toast until golden brown.

Summary:

• Calories: 412 kcal
• Fat: 27 g
• Protein: 19 g
• Carbs: 25 g
• Potassium: 711 mg
• Magnesium: 57 mg