Title: Spicy Avocado and Egg Salad on Spinach
Prep Time: 15 minutes
Ingredients:
– 2 large eggs
– 1 ripe avocado
– 1 tablespoon lime juice
– 1 tablespoon fresh cilantro, chopped
– 1 small jalapeño pepper, finely diced (seeds removed for less heat)
– Salt to taste
– Freshly ground black pepper to taste
– 4 cups fresh spinach leaves
– 1 tablespoon olive oil (optional for drizzling) 
Instructions:
1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Once done, transfer the eggs to an ice water bath to cool for about 5 minutes before peeling.
2. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until creamy.
3. Chop the peeled eggs and add them to the mashed avocado along with lime juice, chopped cilantro, diced jalapeño, salt, and black pepper. Mix everything together until well combined.
4. On a large plate, arrange the fresh spinach leaves. Spoon the spicy avocado and egg mixture on top of the spinach.
5. If desired, drizzle with olive oil or serve it on the side for an extra flavor boost.
Micronutrient Information (per serving):
– Calories: 290
– Protein: 12 grams
– Total Fat: 21 grams (primarily from avocado and olive oil)
– Saturated Fat: 3 grams
– Fiber: 9 grams
– Sodium: 150 mg
– Potassium: 700 mg
– Vitamin A: 2800 IU
– Vitamin C: 10 mg
– Calcium: 120 mg
– Iron: 2 mg
This spicy avocado and egg salad on spinach is a refreshing and satisfying breakfast option that is low in carbohydrates and sugars, making it ideal for those managing diabetes while providing essential nutrients.
