🥗 Avocado and Spinach Egg Salad: A Fresh, Protein-Packed Delight
When it comes to nutritious and delicious meals that are both simple to prepare and satisfying to eat, the Avocado and Spinach Egg Salad checks all the boxes. This vibrant salad blends creamy avocado, tender boiled eggs, and fresh spinach leaves into a wholesome dish that’s perfect for breakfast, lunch, or a light dinner. Whether you’re meal-prepping for the week or whipping up a quick lunch, this recipe offers a balanced mix of protein, healthy fats, and essential greens.
🥑 Why You’ll Love This Salad
Nutrient-Dense: Eggs offer high-quality protein and essential nutrients like choline, while avocados provide heart-healthy monounsaturated fats and fiber. Spinach is a powerhouse of vitamins A, C, and K.
Quick and Easy: Ready in under 20 minutes, this salad is ideal for busy days.
Customizable: Add extras like cherry tomatoes, red onions, or a sprinkle of feta cheese to make it your own.
đź“ť Ingredients
2 ripe avocados, peeled, pitted, and diced
4 hard-boiled eggs, chopped
2 cups fresh baby spinach, roughly chopped
2 tablespoons plain Greek yogurt or mayonnaise (optional, for creaminess)
1 tablespoon lemon juice
Salt and black pepper to taste
Optional: chopped chives or green onions, paprika, crumbled bacon
👩‍🍳 Instructions
Prepare the eggs: Boil eggs until hard-cooked (about 10 minutes). Cool under cold water, peel, and chop.
Mix the base: In a large bowl, combine the diced avocados and chopped eggs. Add lemon juice to prevent browning and enhance flavor.
Add greens and dressing: Toss in the chopped spinach. Mix in Greek yogurt or mayo if using, then season with salt and pepper.
Garnish and serve: Sprinkle with chives, paprika, or your favorite toppings. Serve immediately or chill for 10–15 minutes for a refreshing twist.
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