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Lunch Crunch

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Lunch Crunch

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Course: Lunch
Cuisine: American
Keyword: Lunch Crunch
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 458kcal


  • 4 large egg
  • 2 cup spinach
  • 2 cup lettuce, romaine
  • 1 cup cherry tomatoes
  • 2 medium carrot
  • 3 medium avocado
  • 1/4 cup Greek yogurt, plain
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 2 large pita, whole wheat
  • 2 cup strawberries


  • Hard boil eggs and set aside to cool.
  • Roughly chop spinach and romaine, halve cherry tomatoes, and peel and thinly slice carrots. For fun, cut carrot slices into shapes with a knife or with small metal cookie cutters if desired. Add all to a mixing bowl and toss with your favorite dressing.
  • Cut avocados in half and remove the pit. Peel and chop the eggs, then mix together with yogurt, salt, and pepper. Scoop an even amount into each avocado half.
  • Cut pitas into triangles and slice strawberries. Serve alongside salad and stuffed avocados.
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Calories: 458kcal | Carbohydrates: 43g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 188mg | Sodium: 440mg | Fiber: 16g | Sugar: 9g

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