Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Easy Bacon Avocado Egg Salad

Thursday, March 14, 2019
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Portions
3
Ingredients
or2 avocados (402 g)
or4 tablespoons of yoghurt, Greek, plain, nonfator4 tablespoons of yoghurt, Coconut, Dairy Free (60g)
or1.5 tbsps of dijon mustard (21 g)
or1 tsp of garlic powder (3 g)
or4 large hard-boiled Eggs(200 g)
or1/2 cup, chopped of onions, raw (80 g)
or1 jalapeno, chopped (14 g)
or1 tbsp of, dill (7 g)
or3 rashers bacon, pork, fried, diced (84 g)or5 rashers of bacon, turkey, fried, diced (80 g)
orlemon juice, to tatse (6 g)
Preparation
1.
In a large bowl, mash up avocado with a fork so it becomes chunky. Then add in yogurt, Dijon and garlic. Mix it together and add more garlic or Dijon to taste.
2.
Fold in the remaining ingredients, being careful not to over mix – the salad should be chunky, with a lot of texture. Season to taste with sea salt & pepper, and if desired, freshly squeezed lemon juice.
Nutritional information
Per 100 gPer portion (292 g)% DRI
Energy173 kcal505 kcal25 %
Fat15 g42 g65 %
Fatty acids, total saturated3 g9 g45 %
Cholesterol93 mg270 mg90 %
Sodium119 mg346 mg14 %
Carbohydrate6 g19 g6 %
Sugars1 g4 gremove
Fiber3 g10 g41 %
Protein6 g17 gremove