Avocado and Spinach Egg Salad is the perfect blend of creamy, crunchy, and savory goodness. Packed with healthy fats, proteins, and vitamins, this salad is both delicious and nutritious. Whether you’re preparing it as a light lunch, a side dish, or a post-workout meal, it’s guaranteed to satisfy and energize. Let’s dive into this wholesome recipe!
Ingredients
- 4 cups fresh spinach leaves (washed and dried)
- 2 ripe avocados (diced)
- 4 large boiled eggs (sliced or chopped)
- 1 small red onion (thinly sliced)
- 1 tablespoon fresh chives (chopped, optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 teaspoon Dijon mustard (optional for extra flavor)
- Salt and black pepper (to taste)
Instructions
Prepare the Ingredients:
Boil the eggs until hard-boiled (about 9–12 minutes). Cool, peel, and slice them.
Dice the avocados and drizzle them with a little lemon juice to prevent browning.
Wash and dry the spinach leaves and place them in a large salad bowl.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard (if using), salt, and pepper. Adjust seasoning to your taste.
Assemble the Salad:
Add the spinach, sliced boiled eggs, and diced avocados to the salad bowl.
Sprinkle the thinly sliced red onion and chives over the top.
Dress the Salad:
Drizzle the dressing evenly over the salad ingredients.
Gently toss to combine, ensuring the dressing coats all the ingredients.
Serve:
Transfer to individual plates or serve straight from the bowl. Garnish with additional chives or black pepper if desired.
Tips
- Make It Creamier: Add a dollop of Greek yogurt or a spoonful of mayonnaise to the dressing for extra creaminess.
- Add Crunch: Sprinkle toasted nuts or seeds like almonds, sunflower seeds, or pumpkin seeds for a crunchy texture.
- Spice It Up: Add a pinch of cayenne pepper or red chili flakes for a bit of heat.
- Storage: This salad is best enjoyed fresh due to the avocado. If storing leftovers, keep them in an airtight container and consume within a day to avoid browning.
Preparation Time
- Prep Time: 10 minutes
- Cook Time (for eggs): 12 minutes
- Total Time: 22 minutes
Calories
- Approximate Calories per Serving: 250–300 (depending on portion size and exact ingredients used)
Conclusion
This Avocado and Spinach Egg Salad is a deliciously simple dish that combines the creamy richness of avocado with the fresh crunch of spinach and the hearty satisfaction of eggs. It’s versatile, easy to prepare, and perfect for any time of the day. Packed with nutrients and flavor, this salad is sure to become a go-to in your recipe collection. Enjoy every wholesome bite!