Egg Avocado Salad Bowl

Every meal is important. Food gives us energy to do all the things we want to do in a day. So it is important to have a healthy lunch. This recipe is even a delicious breakfast option. Most importantly, preparing ahead of time, helps make the decision making process easier.

Healthy meals don’t just give us physical energy but can help with a mental boost and our ability to focus. Think about it or even better pay attention to what you’re eating this week and how you feel. Sometimes we grab things out of convenience, stress, or just habit, but while that burger and fries may taste great, you probably leave feeling a little sluggish and less focused.

I continue search to find new and exciting lunch salad recipes. It all started at the beginning of February during my yoga teacher training. For my packed lunch, I made a Quinoa, Kale, and Beet/Goat Cheese Spread salad. I really enjoyed it… the taste, the energy I had, and the general feeling of well-being through the evening so I could get even more done. By no means and I thinking about giving up meet, but I have been more experimental with meatless lunch salads.

Quinoa has shown up in some of my recent posts, but egg and avocado is a long standing favorite. Eggs, avocado and beets have been my breakfast staples for breakfast for awhile. For some reason, I haven’t been enjoying eggs for breakfast so this was the perfect solution. This meal would be great for breakfast or lunch, but it’s one I think will be in my lunch box a little more often.

Ingredients:
– Hard Bowl Eggs (2-3 per salad bowl)
– Avocado (1/2-1 per salad bowl)
– Green Onions
– Salt
– Roasted Beets
– Cucumber
– Leaf Lettuce

Kitchen Items You’ll Need:
– Large Pot
– Bowl
– Fork
– Baking Sheet
– Aluminum Foil
– Cutting Board
– Knife

Cooking Instructions:               
1. Hard Boiled Eggs: Place eggs in pot and cover with water. Bring to a boil, then cover. Turn off heat and let sit for 10 minutes. Place in ice bath and peel when ready.
2. Egg Avocado Salad: Scoop avocado out of skin and smash in a bowl. Slice eggs. Chop green onion. Mix all together and add salt to taste.
2. Roasted Beets: Scrub beet skin. Wrap each beet in foil and place on baking sheet. Roast 400 degrees for 45-60 minutes based on size of beets.
3. Cut lettuce and cucumbers. Add beets and egg avocado salad. Serve or cover and store in refrigerator.
4. Optional: Add favorite oil and vinegar if you want more dressing on your salad.