Happy Tuesday, friends! We had an amazing weekend celebrating our daughters second birthday! We could not have asked for a more gorgeous spring weekend – in fact it was so nice out it felt like summer! After a bit (read: a lot) of indulgences including pizza, cake, donuts, cotton candy, hot dogs, more cake – this mama needs to hop back on the semi clean eating train – chugga chugga choo choo…
For lunch today I whipped up a quick egg salad lettuce wrap that was bright and punchy from the addition of fresh lemon juice and zest. I happen to LOVE lemon, like LOVE LOVE LOVE it. So fair warning, if you’re not a lemon fan this may not be the recipe for you. But if you’re like me, venture on and take 5 minutes to make this one, it is protein packed, creamy and filling, yet tangy and light.
Necessities:
2 hard boiled eggs
1/4 ripe avocado
Juice and zest of 1/2 lemon
1/4 teaspoon salt
1 large lettuce leaf for wrapping (I use a head of lettuce, but a romaine leaf would also work well)
1/4 cup shredded carrots
1 teaspoon fresh parsley leaves for garnish (optional)
Method:
Peel and chop the hard boiled eggs and add to a small bowl. In another small bowl, add in the ripe avocado and mash with a fork, add in salt, lemon juice and zest and mix together until the mixture comes together. It should be about the consistency of a guacamole – I have included a picture below.
Next, add the avocado mixture to the eggs and mix, mix, mix! Add your egg salad to the lettuce wrap of your choice and top with shredded carrots and fresh parsley (if using). And Just like that lunch is made 🙂
