This healthy detox rainbow salad with eggs, avocado and crunchy vegetables is light and nutritious, perfect for when you need a little reset. This salad bowl is gluten-free, Whole30, Paleo, low-carb, and sugar-free.
Ingredients
- 4 eggs
- 1 tablespoon olive oil
- 8 asparagus spears cut into quarters
- 1 medium carrot diced
- A pinch of salt and garlic powder or dried herbs
- 1 cup red peppers diced
- 1 cup cucumber diced
- 1 avocado diced
- Juice of 1/3 lemon (about 1 tablespoon
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons mayonnaise optional
Instructions
- Prepare the eggs.Add the eggs to a pot of boiling water and cook for 8 minutes, then rinse under cold water. Once cool, simply store in the fridge until needed. Peel and dice when adding to the salad.
- Prepare the asparagus and carrots.While the eggs are cooking, heat the olive oil in a skillet over medium-high heat. Add the asparagus and carrots, sprinkle with a little salt and garlic powder or mixed dried herbs of choice, and cook for 2-3 minutes, stirring frequently. Once again, either store in a container or add to the salad right away.
- Assemble the salad bowl.Add the red peppers, avocado and cucumber to a bowl and drizzle with lemon juice, and olive oil and season with salt and pepper. Divide between bowls, add diced eggs, asparagus, carrots and a dollop of mayonnaise on each.
Notes
Mayonnaise is optional but it adds a few extra calories to make this dish a bit more satiating and I love the flavour and creaminess it adds to the crunchy vegetables.
Nutrition
Calories: 558kcal | Carbohydrates: 21g | Protein: 16g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 248mg | Potassium: 1086mg | Fiber: 11g | Sugar: 8g | Vitamin A: 8591IU | Vitamin C: 113mg | Calcium: 103mg | Iron: 4mg
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