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Easy Egg Avocado Salad Rice Cakes

Creamy, protein-packed egg and avocado salad with fresh herbs, lime, and Greek yogurt piled onto crispy Lundberg Organic rice cakes. This is the ultimate quick lunch that's ready in 5 minutes, tastes amazing, and actually keeps you full!
Print Recipe
Easy Egg Avocado Salad Rice Cakes
Prep Time:5 minutes
Total Time:5 minutes

Ingredients

  • 1 hard-boiled egg
  • ½ avocado
  • 1 tbsp Greek yogurt
  • Fresh lime juice from about ½ lime
  • 2-3 Lundberg Organic rice cakes Red Rice & Quinoa or Lightly Salted recommended!
  • 1/2 roma tomato finely diced
  • Red onion finely diced (about 1-2 tablespoons)
  • Fresh parsley chopped (about 1 tablespoon)
  • Fresh chives chopped (about 1 tablespoon)
  • Salt to taste
  • Cottage Cheese

Instructions

  • Prep your egg: If you haven't already, hard-boil your egg. (Pro tip: keep a batch of hard-boiled eggs in your fridge for the week for easy meal prep!) Peel and set aside.
  • Mash the base: In a small bowl, add your hard-boiled egg and half avocado. Using a fork, mash them together until they're combined but still slightly chunky. You want some texture, not complete mush!
  • Add the other elements: Add the tomato, Greek yogurt and a generous squeeze of fresh lime juice (about 1-2 teaspoons). Mix and continue to mash everything together until creamy and well combined. The lime juice not only adds flavor but also helps keep the avocado from browning.
  • Mix in the fresh stuff: Add the finely diced red onion, chopped fresh parsley, and chopped fresh chives. Stir everything together until all the ingredients are evenly distributed.
  • Season: Taste your egg avocado salad and add salt as needed. Start with a pinch and adjust to your preference.
  • Assemble: Lay out your Lundberg rice cakes on a plate. Spread the desired amount of cottage cheese. I usually do 1 tablespoon. Divide the egg avocado salad evenly among the 3 rice cakes, spreading it generously on top of each one.
  • Serve immediately: Enjoy right away while the rice cakes are crispy and the salad is fresh! These are best eaten immediately, but if you need to, you can prep the salad ahead and assemble just before eating.

Notes

Nutritional Info (per serving): Each serving is one rice cake with a generous amount of topping and cottage cheese.
  • Calories: ~110
  • Protein: ~5–6 g
  • Carbs: ~8 g
  • Fat: ~6 g
  • Fiber: ~2–3 g
  • Meal prep tip: Hard-boil a batch of eggs at the beginning of the week so you always have them ready. This makes this recipe even faster!
  • Make ahead: You can make the egg avocado salad up to 24 hours ahead and store it in an airtight container in the fridge. The lime juice helps prevent browning. Just assemble on the rice cakes right before eating so they stay crispy.
  • Rice cake varieties: My favorites are Lundberg's Red Rice & Quinoa (adds a nutty flavor and extra protein) and Lightly Salted (classic and versatile). Try different varieties to find your favorite!
  • Scaling up: This recipe is designed for one person, but it scales perfectly. Just multiply all ingredients by the number of servings you need.
  • Add more protein: Want even more protein? Use 2 hard-boiled eggs instead of 1, or add a scoop of tuna or salmon.
  • Customize it: Add diced cucumber for extra crunch, jalapeños for heat, everything bagel seasoning on top, or swap cilantro for parsley. Make it your own!
  • Keep it fresh: If you're packing this for lunch, keep the rice cakes separate from the egg avocado salad until you're ready to eat. Assemble right before eating to keep maximum crispiness.
  • No Greek yogurt? You can substitute with a little bit of mayo, but the Greek yogurt adds extra protein and a nice tang.
Servings: 1
Calories: 110kcal