PCOS Mexican Paleo Recipes: Lunch - Mexican Egg Salad
Nutrition per Serving
250
Calories
12g
Protein
10g
Carbs
15g
Fat
Grocery list: 4 eggs, 1 avocado, 1/2 onion, 1 tomato, 1/2 lime, Salt and pepper. GI information: Eggs - low GI, Avocado - low GI, Onion - low GI, Tomato - low GI, Lime - low GI
Ingredients
4 eggs (US), 200g eggs (Metric), 1 avocado (US), 150g avocado (Metric), 1/2 onion (US), 75g onion (Metric), 1 tomato (US), 100g tomato (Metric), 1/2 lime (US), 30g lime (Metric), Salt and pepper to taste
Instructions
1. Boil the eggs for 10 minutes. 2. While the eggs are boiling, chop the avocado, onion, and tomato. 3. Once the eggs are done, peel them and chop them into small pieces. 4. Mix the eggs, avocado, onion, and tomato in a bowl. 5. Squeeze the lime over the salad and add salt and pepper to taste. 6. Mix well and serve.
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