Mashed Avocado and Egg Salad with Lemon Vinaigrette
Creamy avocado and chopped hard-boiled eggs tossed in a bright lemon vinaigrette for a refreshing, nutrient-packed meal. This American-inspired keto recipe (vegetarian, low-carb), ready in about 15 minutes, pairs avocado, hard-boiled eggs, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 ripe avocado
- 4 hard-boiled eggs
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1/2 tsp Dijon mustard
- 1 cup mixed greens
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pit and mash 2 ripe avocados in a medium bowl until smooth, then stir in 4 chopped hard-boiled eggs and 2 tbsp lemon juice.
- Step 2: Add 1/4 cup olive oil and 1/2 tsp Dijon mustard to the avocado mixture, whisking until creamy and well combined.
- Step 3: Season with salt and pepper to taste, then toss with 1 cup mixed greens (kale, spinach, arugula) until evenly coated.
- Step 4: Serve immediately for a light, satisfying salad with no cooking required.
