Avocado Egg Salad Sandwich - 31g Carbs, 8.9g Fiber, 4.4g Sugar
From: relish.com - Recipe courtesy "Honey, What's Cooking", where food
blogger Nisha's primarily focus is healthy cooking.
This nutrient-packed sandwich makes eating healthy a delicious adventure!
Servings: 3
2 eggs, boiled
1 egg white, boiled
1 avocado
1/4 lemon, juiced
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped scallions
1/2 cup chopped watercress
6 slices 100% whole wheat bread
Dijon mustard
Boil 3 eggs.
Peel the eggs, cut in half and place them in a large bowl. I removed
one egg yolk to make it healthier.
Add the avocado.
Add the juice of 1/4 of a lemon, this will prevent the avocado from
browning.
Season with salt and black pepper.
Add the scallions and watercress.
Run a knife through the eggs and avocado several times – to mix and
create a chunky texture.
Take 2 slices of bread and trim off the edges.
Take a small amount of Dijon Mustard and just glaze it on each slice
of bread.
Top with 2 to 3 spoonful's of the avocado-egg mixture.
Top with the other slice of bread and slice in half.
Nutrition From: www.caloriecount.about.com
Salt omitted. Dijon Mustard not included for nutrition.
Servings: 3
Serving Size: 190 g
Nutrition per Serving:
300 Calories, 132 Calories from Fat, 14.7g Total Fat, 2.8g Saturated Fat,
0.5g Trans Fat, 109mg Cholesterol, 333mg Sodium, 31g Total Carbs,
8.9g Dietary Fiber, 4.4g Sugars, 14g Protein
Vitamin A 12% - Vitamin C 24% - Calcium 11% - Iron 15%
Nutrition Grade: A
Good points:
High in dietary fiber
High in manganese
High in selenium
Bad points:
High in cholesterol
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