The Recipe

Floridanatives Salsa Avocado and Egg Salad

Name: Floridanatives Salsa Avocado and Egg Salad
Prep time: 10 min
Total time: 10 min
Yield: Serves:Â 1
Ingredients: 1 1/2 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 pickles, spear finely chopped (I use Claussen, See NOTE); 1 1/2 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)

COOK TIME : a few secondsPREP TIME : 10 minutes

From Food.com

Floridanatives Salsa Avocado and Egg Salad

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Ingredients

DESCRIPTION

I absolutely love the Rotel Salsa recipe I adopted from lazyme - Rotel Salsa - I use it all the time when we have anything Mexican or Southwestern. I've been on a strict diet lately, and this is a recipe I modified to fit my tastes, and of course, it's got Rotel Salsa in it. The lime juice in the fresh salsa helps to keep the avocado a pretty color and the salsa itself adds just the right amount of spice. Hope you enjoy it as much as I do - I love this stuff. Serving size is for 1 person - for an individual breakfast, lunch or snack.

INGREDIENTS

1 1/2 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 pickles, spear finely chopped (I use Claussen, See NOTE)
1 1/2 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)

DIRECTIONS

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NUTRITION