Eggs and Avocado Salad Recipe

If you are on a diet and constantly feel hungry, it means you’re not using certain foods enough in your meals. At the top of this list are boiled eggs, avocados, and legumes. First of all, free yourself from the misconception that boiled eggs can only be eaten at breakfast. As in this recipe, boiled eggs are delicious enough to appear in many different salads. I know many people suffer from “egg smell trauma” because of the stale, overcooked eggs their mothers used to leave sitting on the kitchen counter all day before making them eat. But rest assured, a freshly boiled egg does not smell bad the way you remember. I truly believe most people can learn to enjoy eggs if they give it a genuine effort. Of course, if you’ve tried many times and it just doesn’t work, there’s nothing more to be done—some traumas are simply too deep to reverse.

Avocado is another food that many people struggle to like. Its use has become widespread in recent years, but like many foods that entered our lives later on, learning to enjoy avocado hasn’t always been easy. There are a few reasons for this. The first is trying to eat it right after buying it from the store. For avocados to be edible, they need to be soft and ripe. Most avocados are harvested before ripening to extend shelf life. If the avocado you bought is very hard, you must wait until it softens. With a quick internet search, you can find several ways to speed up the ripening process. A ripe avocado will have a spreadable, butter-like texture.

The second reason avocados are disliked is simply not trying them in different ways. Not everyone has to enjoy a food as-is. Take eggplant, for example. Some only like it fried, others prefer it roasted, and some even enjoy eating it raw like an apple. None of these is more right or wrong than the other. The same goes for avocado. You may not enjoy eating it plain, but you might find yourself loving guacamole. Or maybe pairing it with cheese or eggs could be the method that works best for you.

The insufficient consumption of legumes, on the other hand, is mostly due to tradition. In Turkish cuisine, chickpeas and beans are almost always cooked into stews, and lentils are turned into soups. But with a slightly broader perspective, you’ll realize legumes can be used in countless dishes—diet or not. I myself have dozens of different recipes using chickpeas, for example. So don’t think of increasing your legume intake as eating bean stew every day.

In this recipe, we benefit greatly from the satisfying qualities of avocado and boiled eggs. I prepared it for two people, but you can halve the ingredients to make a single serving. It’s very important for flavor that the avocado is ripe and the eggs are freshly boiled. Serving the eggs warm also helps satisfy the craving for a hot meal. As for the salad base, you can replace iceberg with regular lettuce if you prefer.

Enjoy!

Enjoy your meal…