Welcome everyone! I am just going to jump right in and share one of my go-to weekday lunch recipes. There will be plenty of time to for me to share my story and background.
Weekday lunch is one of the hardest meals to make and plan for. I usually have leftovers from the previous night's dinner, but that is not always possible. And if I don't get enough fat at lunch time, I can get very cranky by mid-afternoon.
Three things I almost always have on hand are eggs, avocados, and some type of fresh vegetable like lettuce, celery, or cucumbers. This meal is ridiculously easy to whip up and you don't have to turn your oven on (another reason this makes a great lunch: no need to reheat!)
Need extra protein? Feel free to add chicken, salmon, or tuna.
Time: 10 minutes (longer if you still need to cook your eggs)
Combine all ingredients (except your choice of vegetables, crackers, or wrap) in a bowl and mash with a spoon until your desired consistency is achieved.
This salad is delicious on it's own, in a lettuce wrap, or--my favorite method of delivery--scooped up with veggies like cucumbers and celery.
A few notes: This recipe is very easily doubled if you need to serve more or want more leftovers. Just beware that the avocado will start to oxidize so I don't like for it to sit in the fridge any longer than overnight. If that concerns you, a squirt of lemon or lime juice should help slow the process down. I also prefer my eggs soft boiled. The yolks are more nutrient dense that way, and that works fine in this recipe since you just mash everything up anyways.
Amy May's Healthy Way's is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This provides a source of income for the blog but costs you nothing. Some of the links of my website are affiliate links. These provide a small source of income for my business, but costs you nothing.