As much as I love my traditional Low-Calorie Egg Salad recipe, I’ve been craving a change. Since I also love avos, this recipe felt like a natural extension.

Eaten on its own or with some toasted keto bread or a Wasa cracker, it is delicious and filling. Everything I need my lunches to be! The creamy ripe avocado gives a richness without going over-the-top on calories.

How to choose a ripe avocado

Just give them a gentle squeeze. If it is a little squishy it’s ripe enough for this recipe. If it’s really squishy its overripe. If it is solid, you can probably ripen it at home. It’s best to buy them in various states of ripeness so that they’re not all ready for eating at the same time.

How to ripen an avocado

Just leave it on your counter in a closed paper bag for a couple of days. You can speed it up by including an apple, a banana or a kiwi fruit in the bag. They give off a gas that helps ripen the avocado.

How to dice an avocado

Slice it in half around the pit, and twist to separate. If you’re only going to use half the avocado, wrap the half that still has the pit in it in plastic wrap. The pit helps keep it from turning brown in the fridge.

With a butter knife, slice down to – but not through – the skin in a hatch pattern. (See photo below.) Then scoop out the cubes with a soup spoon. Easy!