Floridanatives Salsa Avocado and Egg Salad
Bright, zesty, and full of fresh flavor, Floridanatives Salsa Avocado and Egg Salad is a vibrant twist on classic egg salad that will transport your taste buds straight to the tropics. This easy, 15-minute recipe combines creamy avocado, perfectly boiled eggs, and tangy fresh salsa, all brought together with a squeeze of lime and a sprinkle of chopped cilantro. A drizzle of extra-virgin olive oil adds a touch of richness, while optional mixed greens or crunchy tortilla chips make it versatile enough for lunch, a light dinner, or a crowd-pleasing appetizer. Gluten-free and packed with wholesome ingredients, this salad is as nutritious as it is delicious. Whip up this flavorful dish and enjoy a refreshing, sunshine-inspired meal that’s perfect for any occasion!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 pieces ripe avocado
- 1 cup fresh salsa (store-bought or homemade)
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, juiced
- 1 tablespoon extra-virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups mixed salad greens (optional, for serving)
- 1 cup tortilla chips (optional, for serving)
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 9-10 minutes.
While the eggs are cooking, cut the avocados in half, remove the pit, and dice the flesh into bite-sized pieces. Scoop the diced avocado into a large mixing bowl.
Add the fresh salsa, chopped cilantro, lime juice, and extra-virgin olive oil to the bowl with the avocado. Season with salt and black pepper, then gently toss everything to combine. Set aside.
Once the eggs are done cooking, transfer them to a bowl of ice water to cool for 5-7 minutes. Once cooled, peel the eggs and chop them into small pieces.
Add the chopped eggs to the avocado mixture and gently fold them in, being careful not to mash the avocado too much.
Taste the salad and adjust seasoning with additional salt, pepper, or lime juice, if needed.
Serve the Floridanatives Salsa Avocado and Egg Salad as-is, or over a bed of mixed salad greens for a heartier dish. You can also pair it with tortilla chips for added crunch.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 9.8 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 279 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2562 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
