This Avocado and Spinach Egg Salad is a wholesome and delicious dish packed with protein, healthy fats, and essential nutrients. Combining creamy avocado, nutrient-rich spinach, and protein-packed eggs, this salad is a perfect choice for a healthy breakfast, lunch, or light dinner. The flavors blend beautifully with a zesty dressing, making it an irresistible meal that is both refreshing and satisfying. Whether you enjoy it on its own, as a sandwich filling, or a topping for toast, this salad is a great way to incorporate more greens and protein into your diet.
Ingredients:
- 4 large eggs, hard-boiled and chopped
- 1 ripe avocado, peeled, pitted, and mashed
- 2 cups fresh spinach, finely chopped
- ½ small red onion, finely diced
- 1 small cucumber, diced
- ¼ cup Greek yogurt or mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
- 1 teaspoon olive oil (optional)
Instructions:
- Boil the Eggs: Place the eggs in a pot of water and bring to a boil. Once boiling, turn off the heat and let them sit for 10-12 minutes. Drain, cool under running water, peel, and chop them into small pieces.
- Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Mash it in a large mixing bowl until smooth.
- Chop the Spinach and Vegetables: Finely chop the fresh spinach, red onion, and cucumber. Add them to the bowl with the mashed avocado.
- Make the Dressing: In a small bowl, whisk together Greek yogurt (or mayonnaise), lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
- Combine the Ingredients: Add the chopped eggs to the bowl with the avocado and spinach mixture. Pour in the dressing and mix everything gently until well combined.
- Add Final Touches: Sprinkle chopped fresh parsley and drizzle with a teaspoon of olive oil for extra richness if desired.
- Serve and Enjoy: Enjoy the salad on its own, as a sandwich filling, or as a topping on whole-grain toast. Store leftovers in an airtight container in the refrigerator for up to two days.