Egg, Avocado, and Cucumber Lunch Plates for Two

Ingredients

• 4 large hard-cooked eggs, safely chilled
• 1 medium avocado
• 1 cup sliced cucumber
• 2 cups washed and thoroughly dried chopped romaine
• 2 teaspoons olive oil
• 2 teaspoons lemon juice
• 1 tablespoon chopped fresh dill
• Black pepper to taste

Steps

1. Check the eggs' original cooking date and refrigeration history. Use eggs cooked until whites and yolks are firm; this assembly method starts with chilled eggs, not raw eggs.
2. Divide the romaine and cucumber between two containers, keeping the leaves as dry as practical. Peel the eggs with clean hands, halve them, and add two eggs to each lunch.
3. Stir olive oil, lemon juice, dill, and pepper together. Divide equally into two small sealed food-safe dressing cups.
4. Cover and refrigerate the prepared components promptly. Keep the avocado whole until serving when practical; cut it with a clean knife and divide its flesh evenly between the two meals.
5. Add half the avocado and one dressing portion to each plate just before eating. Keep the second meal's ingredients refrigerated rather than leaving both meals on the counter.

Meal prep notes

• Plan the prepared egg and vegetable components for today and tomorrow for convenience and texture, while respecting the eggs' original cooking date. Assembly does not restart a storage clock.
• USDA permits hard-cooked eggs, peeled or in shell, up to seven days refrigerated. Refrigerate them within two hours of cooking. This is not a seven-day shelf-life claim for the assembled plate.
• Keep perishable food at 40 F or below. Use suitable cold sources and insulated transport, then refrigerate on arrival. Do not leave lunch at room temperature beyond two hours, or one hour above 90 F.
• If the avocado must be cut in advance, refrigerate the unused portion covered and use it for the next planned meal. Some browning is a quality change; appearance alone cannot establish safety.
• This is an original, untested assembly idea. The reused image includes chicken and extra produce that are not part of this two-serving recipe.

Carb-awareness cautions

• No nutrition figure has been calculated. Count actual eggs, avocado, cucumber, lettuce, lemon juice, and additions using labels or a consistent food database.
• Avocado sizes vary. Weigh the edible flesh if tracking precisely and divide it evenly rather than assuming every half has the same carb count.
• Count any extra dressing, cheese, nuts, or seasoned egg products. A low-carb lunch still needs to fit with the rest of the day's under-20g net-carb plan.