Floridanatives Salsa Avocado and Egg Salad

Recipe by kitty.rock
READY IN: 10mins
SERVES: 1
YIELD: 1 salad
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    ounces finely chopped raw vegetables (I use carrots)
  • 1
    thin slice white onions (See NOTE) or 1 thin slice red onion, finely chopped (See NOTE)
  • 1
    dill pickle, spear finely chopped (I use Claussen, See NOTE)
  • 1 12
    ounces fresh Hass avocadoes, mashed (about 3/4 of a HALF of an avocado)
  • 1
    large hard-boiled egg, peeled, rinsed and coarsely chopped
  • 2
    tablespoons prepared salsa (Rotel)
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DIRECTIONS

  • Mix the vegetables, onion and pickle spear in a small bowl.
  • NOTE: if NOT using the onion and dill pickle, use 2.0 ounces of chopped raw veggies.
  • Add avocado and mix together well with veggies.
  • Add egg, and mix well.
  • Add salsa and mix well.
  • Season with salt and pepper to taste, if necessary.
  • TO SERVE: I eat this with FINNCRISP Rye Crispbread or RYVITA Dark Rye Crispbread. I'm sure it would be good with tortilla chips or rolled into a wrap.
  • SALSA NOTE: If you do not use lazyme's recipe#315990, I cannot guarantee what this will taste like. For me the ingredients in this salsa recipe are spot on and it's the only salsa I use at home since finding the recipe!
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