Mixed Avocado and Egg Salad with Mustard Dressing

A refreshing, creamy salad featuring diced avocado, chopped hard-boiled eggs, and a zesty mustard vinaigrette for a satisfying low-carb meal.

Cuisine: American

Category: Salads

Prep: 15 minutes. Cook: 0 minutes.

Serves 2.

Ingredients

• 2 large hard-boiled eggs
• 100g avocado
• 30g celery
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Chop 2 large hard-boiled eggs and dice 100g avocado. Finely chop 30g celery and combine in a medium bowl.
2. Step 2: In a small bowl, whisk together 1 tbsp Dijon mustard, 1 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
3. Step 3: Pour the dressing over the salad mixture and toss gently until evenly coated. Serve immediately to prevent browning.