Avocado Egg Salad with Spiralized Cucumbers

gluten freepaleovegetarian
Avocado Egg Salad with Spiralized Cucumbers

A dairy free egg salad, using avocado instead of mayonnaise, that’s flavorful and packed with healthy fats, served over a bed of spiralized cucumbers for a refreshing crunch. The perfect picnic lunch! 

Avocado Egg Salad with Spiralized Cucumbers

First off, thanks to each and everyone of you for all of your kind words and messages of support and encouragement yesterday on my 5 years in business post. I’m so grateful for all of you, and I’m pumped for our next 5 years together!

I still remember that excitement waking up the next day after a full day “in business.” I felt like anything could happen! And you know what? I still feel like that. It’s a great feeling to wake up every day and be excited to work!

Avocado Egg Salad with Spiralized Cucumbers

So let’s get back to what I started Inspiralized for: to share healthy recipe ideas for your spiralizer!

I’ve always hated mayonnaise (okay, hate is a strong word – but I strongly dislike it), and I’ve always looked for alternatives: dairy and non-dairy. Avocado is one of my favorite healthy swaps for mayo and today, I’m using it in a dairy-free egg salad, atop a bed of spiralized cucumbers!

Cucumber noodles (er, “coodles”) are the new lettuce. Instead of serving a mayo-based salad (egg, tuna, chicken, etc) over salad greens, use spiralized cucumbers instead. The cucumber noodles are refreshing, hydrating and of course, so much more enjoyable to eat than boring old greens.

Avocado Egg Salad with Spiralized Cucumbers

This recipe works with chicken or tuna as well, just swap in your desired protein! And the gorgeous red radishes are a fancy garnish that add extra crunch, nutrients and flavor!

Inspiralized

Nutritional Information & Recipe

Avocado Egg Salad with Spiralized Cucumbers

Prep Time15 mins
Total Time15 mins

Ingredients

  • 1 medium ripe avocado peeled, pitted, and lightly mashed
  • 4 hard boiled eggs peeled
  • 1.5 teaspoons Dijon mustard
  • 1 celery stalk diced
  • 1 tablespoons diced red onion
  • salt and pepper
  • 2 English cucumbers Blade A, noodles trimmed
  • to garnish: red radishes sliced into matchsticks

Instructions

  • In a medium bowl, combine the avocado, eggs, mustard, celery, and onion. Season with salt and pepper and mix to combine.
  • Divide the cucumber noodles into bowls and top with egg salad. Garnish with radishes and extra pepper.

Avocado Egg Salad with Spiralized Cucumbers

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7 comments

Alisha says:
Do you think this would keep well as a meal-prep lunch for the week?
Carly Glazer says:
Hi Alisha! You could definitely prep the cucumbers and egg ahead of time! The avocado might be a little tricky since they tend to brown quickly!
John says:
I gave this a try and it turned out great. The only tweaks I made were adding juice from a 1/2 lime and a pinch of dried red chili flakes. The lime juice helped to keep the avocado from browning and the chili flakes provided a little kick. :-)
Carly Glazer says:
Sounds amazing!
Mieke says:
Made this for lunch. It tasted great. I also tweaked it a little with lemon juice and Cajun herbs.????
Carly Glazer says:
Sounds delicious! Thanks for sharing!

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