Avocado and Spinach Egg Salad Recipe

Avocado and Spinach Egg Salad Recipe

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Description

This Avocado and Spinach Egg Salad is a perfect blend of creamy avocado, fresh spinach, and protein-packed eggs. It’s a versatile dish that can be served on its own, as a sandwich filling, or even as a topping for toast. The combination of flavors and textures makes it a satisfying and healthy option for any meal of the day.

Ingredients

  • 4 large eggs
  • 1 ripe avocado, diced
  • 2 cups fresh spinach leaves, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled (optional)
  • 2 tablespoons Greek yogurt or mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh herbs (such as parsley or cilantro) for garnish

Instructions

  1. Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for about 10 minutes. Remove the eggs from the hot water and place them in a bowl of ice water to cool. Once cooled, peel and chop the eggs.
  2. Prepare the avocado: While the eggs are cooling, dice the ripe avocado and place it in a large mixing bowl. Add the lemon juice to the avocado to prevent browning and to add a zesty flavor.
  3. Mix the salad: Add the chopped spinach, red onion, cherry tomatoes, and feta cheese (if using) to the bowl with the avocado. Gently toss the ingredients together.
  4. Combine the dressing: In a small bowl, whisk together the Greek yogurt (or mayonnaise), olive oil, salt, and pepper. Pour the dressing over the salad and gently mix until all the ingredients are well coated.
  5. Add the eggs: Finally, add the chopped eggs to the salad and gently fold them in, being careful not to mash the avocado too much.
  6. Garnish and serve: Garnish the salad with fresh herbs and serve immediately. This salad can be enjoyed on its own, as a sandwich filling, or as a topping for toast.

Tips

  • For a more filling meal, you can add cooked quinoa or chickpeas to the salad.
  • If you prefer a dairy-free option, you can omit the feta cheese and use a dairy-free yogurt for the dressing.
  • This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Enjoy your delicious and nutritious Avocado and Spinach Egg Salad! 🥗🥑🍳

Feel free to let me know if you have any other requests or need further assistance.

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