Description
The Creamy Egg and Avocado Cucumber Salad (Keto) is a cool, refreshing mix of creamy eggs, crisp cucumber, and tangy lemon. It’s quick to make and perfect for a light, low-carb lunch.
Ingredients
Units
Scale
- 90 g (2 medium) eggs
- 45 g (1/2 small) avocado, chopped
- 100 g (1/2 medium) cucumber, sliced or ribboned
- 30 g (2 medium) radishes, chopped or matchsticks
- 30 g (2 tbsp) Greek yogurt (4% fat)
- 15 g (1 tbsp) mayonnaise
- 10 g (2 tsp) lemon juice
- 8 g (2 tbsp) fresh parsley, chopped, or 2 pinches dried parsley
- 2 pinches of salt
- 2 pinches ground black pepper
Instructions
- Pop the 90 g (2 medium eggs) into a small pot and cover them with cold water.
- Bring to a boil over high heat. Once the water starts bubbling, turn off the heat, cover the pot, and let them sit for about 10 minutes.
- Cool the eggs quickly in a bowl of ice water, then peel and chop them finely once cool.
- Slice 100 g cucumber into thin ribbons (or rounds if that’s easier).
- Chop 30 g radish into matchsticks or small chunks, whichever you like best.
- In a medium bowl, mash the 45 g avocado just enough to make it creamy but still a little chunky.
- Stir in 30 g Greek yogurt, 15 g mayonnaise, 10 g lemon juice, 8 g parsley, 2 pinches salt, and 2 pinches black pepper.
- Add the chopped eggs to your creamy mixture and fold gently until coated.
- Lay out the sliced cucumber on a plate or shallow bowl, spoon the egg-avocado mix over the top, and scatter with radishes for that perfect crunch.
- Serve chilled or at room temp, either way, it’s bright, creamy, and satisfying!
Equipment
Buy Now → Notes
Created, Prepared, Tasted, and Tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 360
- Sugar: 3.7 g
- Sodium: 558.6 mg
- Fat: 28.5 g
- Saturated Fat: 6.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 11.6 g
- Fiber: 4.3 g
- Protein: 16.3 g
- Cholesterol: 345 mg
