Introduction
Your brain needs healthy fats and proteins to function at its best. This avocado and egg salad is a nutrient-dense recipe filled with brain-boosting compounds. Avocados provide monounsaturated fats that improve blood flow to the brain, while eggs are rich in choline, a nutrient linked to better memory and mental sharpness. Combined with fresh greens and a light dressing, this salad makes a refreshing meal for lunch or dinner.
Ingredients
- 2 boiled eggs, chopped
- 1 ripe avocado, diced
- 2 cups mixed greens (kale, arugula, or lettuce)
- ½ cucumber, sliced
- 6 cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and black pepper to taste
Instructions
- Prepare the salad base: Place mixed greens, cucumber, and tomatoes in a large bowl.
- Add protein and healthy fats: Top with diced avocado and chopped boiled eggs.
- Make dressing: Mix olive oil, lemon juice, salt, and pepper. Drizzle over salad.
- Toss and serve: Gently mix everything together and enjoy immediately.
Health Benefits
- Avocado: Improves blood circulation, enhancing brain oxygen supply.
- Eggs: Rich in choline, supporting memory and learning.
- Leafy greens: Contain brain-protective vitamins like folate and vitamin K.
This refreshing salad is light yet filling, keeping your brain nourished and your memory strong.