Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A simple, satisfying no-cook lunch pot.
Equipment: Saucepan; lidded pot
Measures and names
Ingredients
- 3 boiled eggs, chopped
- ½ ripe avocado, diced
- 1 tbsp full-fat mayonnaise
- Squeeze of lemon
- Handful of cherry tomatoes
- Salad leaves, to pack
- Salt and black pepper
Method
- Mix the chopped eggs with the mayonnaise, lemon, salt and pepper.
- Gently fold through the avocado.
- Spoon into a lidded pot and add the tomatoes and leaves alongside.
- Chill until lunchtime.
Swaps and tips
Add the avocado just before packing, with a squeeze of lemon, to keep it green. A few seeds add crunch.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 5 g | 6 g | 39 g | 476 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
