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Salad Telur Avokado Mayo
Makan Tengah Hari • Malaysia
How to Make Avocado Egg Mayo Salad (Traditional & Healthy Version)
Avocado Egg Mayo Salad is a modern yet authentic Malaysian lunch option that embodies the multicultural spirit of Malaysia’s diverse food scene. While avocado is a relatively recent addition to many Malaysian households, its creamy texture pairs perfectly with locally farmed telur (eggs) and a light homemade 'mayo' sauce, creating a dish that’s both nourishing and satisfying. This salad is often served as a wholesome lunch or light meal, especially among health-conscious Malaysians seeking a vegetarian option that doesn’t compromise on flavor. What makes this Avocado Egg Mayo Salad particularly Malaysian is the use of local ingredients such as daun limau purut (kaffir lime leaves) and a touch of freshly squeezed limau nipis (calamansi lime) juice, which add a zesty aroma and brightness. The dish is ideal for busy Malaysians looking for quick, nutritious meals and is often enjoyed during lunch breaks or as a potluck contribution for gatherings. Its balance of rich avocado, protein-packed eggs, and tangy dressing makes it a staple in contemporary Malaysian vegetarian cuisine.
Bahan-bahan(untuk 1 medium bowl per person)
- 1 large Avocado (ripe, locally grown if available)
- 3 Telur ayam (chicken egg) (hard-boiled)
- 2 cups Lettuce (daun salad, roughly chopped)
- 1/2 cup Cherry tomatoes (halved)
- 1/4 cup Red onion (finely diced)
- 3 tbsp Greek yogurt (as a healthy mayo substitute)
- 1 tbsp Limau nipis (calamansi lime) juice (freshly squeezed)
- 1 leaf Daun limau purut (kaffir lime leaf) (finely sliced, optional for aroma) - pilihan
- 1/2 tsp Black pepper (freshly ground)
- 1/4 tsp Himalayan salt (or regular garam)
Arahan
- 1
Hard-boil the telur ayam for about 10-12 minutes. Once cooked, cool them in cold water, peel, and chop into bite-sized pieces.
12 minutes
Use eggs at room temperature for easier peeling.
- 2
Dice the avocado into cubes. Sprinkle with limau nipis juice to prevent browning and add a tangy flavor.
2 minutes
Use a spoon to scoop avocado easily.
- 3
In a large bowl, combine chopped lettuce, cherry tomatoes, and red onion. Toss gently for even distribution.
2 minutes
Keep vegetables chilled for extra crunch.
- 4
Prepare the healthy mayo dressing by mixing Greek yogurt, remaining limau nipis juice, salt, and black pepper in a small bowl.
2 minutes
Add a dash of mustard for a deeper flavor if desired.
Kenapa hidangan ini sihat
This salad is a smart choice for those watching their calories and fat intake, as it uses Greek yogurt instead of traditional mayonnaise, cutting down on saturated fat. The combination of protein, healthy fats, and fiber keeps you full longer, making it ideal for weight management. Fresh herbs and lime provide flavor without the need for heavy seasoning, making it a truly healthy Malaysian lunch option.
Avocado Egg Mayo Salad is loaded with heart-healthy monounsaturated fats from avocado, high-quality protein from eggs, and essential vitamins such as vitamin E, B6, and folate. The Greek yogurt provides probiotics and calcium with less fat than regular mayonnaise. Lettuce and tomatoes add fiber, vitamin C, and antioxidants, supporting digestion and immune health. This dish is naturally gluten-free and can be adapted easily for various dietary preferences.
Petua
- 💡Tip 1: For the creamiest texture, use fully ripe avocados and gently fold into the salad.
- 💡Tip 2: Use local limau nipis for authentic Malaysian citrus flavor.
- 💡Tip 3: Prepare the eggs and dressing ahead for quick assembly at lunchtime.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 24 hours. To maintain freshness, keep dressing separate until just before serving. Avocado may brown slightly but remains safe to eat.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 280.0 kcal |
