Avocado, tomato, and egg salad: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

Nutrient	% of RDA
Tyrosine	5751893

Kitchen: Mediterranean

Difficulty: simple

870

Servings: 2 (1 serving ≈ 307 gram)

Digestion time: 3 hour

Complete protein: ✔

Boil the eggs (2 pcs.) until hard, then cool and peel them.

Cut the avocado (1 pc.) into cubes and the cherry tomatoes (250 g) into quarters.

Chop the green onion (2 stalks), garlic (1 clove), and herbs (1 tbsp).

In a large bowl, mix all the prepared ingredients. Then drizzle the salad with olive oil (2 tbsp). Season with salt and pepper to taste.

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Proteins	3.3
Digestible proteins	2.1
Fats	11.2
Net carbohydrates	2.3
Calories	129 kcal
Indexes
Glycemic index	11.5
Glycemic load	0.5
Insulin index, II	16.7
Disease inflammatory index, DII	-0.55
Antioxidant, ORAC	1 119

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats