Recipe: Avocado egg salad sandwich

Stuck in a lunchtime rut? This savory sandwich has just the right amount of umami to add some excitement to your midday meal.
 
Serving size: 1 sandwich. Serves 4.
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Ingredients

• 2 avocados 
• 1 tablespoon apple cider vinegar or lemon juice 
• 4 hard-boiled eggs, chopped 
• 2 stalks green onion, sliced 
• ½ teaspoon kosher salt 
• Black pepper to taste 
• 1 cup cucumber, peeled and diced 
• 1 teaspoon sriracha (optional) 
• 1 cup greens such as arugula or spinach

Directions

• Mash the avocado with the vinegar or lemon juice. 
• Fold in the egg, green onion, salt, pepper and cucumber. 
• Serve with spinach and arugula as a salad or make sandwiches.

Nutrition per serving: 270 calories, 14 g fat, 185 mg cholesterol, 400 mg sodium, 29 g carbohydrates, 9 g fiber, 4 g sugars, 13g protein 

This recipe was republished from The Circle magazine, a monthly publication of Geisinger’s Silver Circle program. Subscribe now.

Adapted from culinarymedicine.org

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