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Guacamole Egg Salad Sandwich

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Total time: 15 minutes

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Serves 2

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7.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

¼ medium - Avocado, raw, ripe


1 medium - Tomato, raw, finely chopped


¼ cup, sliced - Onion, raw, sliced


1 medium - Green chili, raw, deseeded, finely chopped


1 tb - Coriander (cilantro) leaves, raw, chopped


4g - Black pepper, ground


1 regular - Chicken egg, whole, hard-boiled, diced


4 slices - Multi-grain breads

UTENSILS

Mixing bowl, Toaster, Chopping board, Knife

INSTRUCTIONS

1. In a bowl, add the avocado flesh and mash it roughly with a fork.


2. Add the finely chopped tomatoes, onion, green chili and cilantro. Season it with pepper. Set it aside.


3. Mix the diced-boiled eggs with the guacamole.


4. Use a toaster to toast the bread.


5. Spoon the guacamole egg mix on the toast and spread it evenly.


6. Serve it immediately.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 213g

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Energy (kcal)

255.9

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Carbs (g)

34.4

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Proteins (g)

10.1

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Fats (g)

6.9

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Fibre (g)

7.2

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