This avocado and spinach egg salad is a perfect combination of creamy textures and wholesome nutrition. Packed with protein, healthy fats, and vital nutrients, this salad is not only delicious but also incredibly easy to prepare. Ideal for a quick lunch, a post-workout meal, or a refreshing snack, it’s a versatile dish that suits any time of the day. The flavors blend beautifully, making it a satisfying option for both health-conscious individuals and food enthusiasts.
Ingredients:
- 4 large eggs (hard-boiled)
- 1 ripe avocado (peeled, pitted, and diced)
- 2 cups fresh spinach leaves (chopped)
- 1/4 cup red onion (finely chopped)
- 1/2 cup cherry tomatoes (halved)
- 2 tablespoons Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: A sprinkle of chili flakes or fresh herbs like parsley or cilantro for garnish
Instructions:
- Start by boiling the eggs. Place the eggs in a pot and cover them with water. Bring the water to a boil, then reduce the heat and let them simmer for about 10 minutes. Once done, transfer the eggs to a bowl of ice water to cool. Peel the eggs and dice them into bite-sized pieces.
- While the eggs are cooling, prepare the other ingredients. Wash and chop the fresh spinach leaves into smaller pieces for easier mixing. Dice the avocado and chop the red onion finely. Halve the cherry tomatoes and set them aside.
- In a large mixing bowl, combine the chopped spinach, diced avocado, red onion, and cherry tomatoes. Add the diced hard-boiled eggs to the mixture.
- In a small bowl, prepare the dressing. Whisk together the Greek yogurt or mayonnaise, Dijon mustard, fresh lemon juice, olive oil, and garlic powder. Season the dressing with salt and black pepper to taste. Adjust the amount of lemon juice if you prefer a tangier flavor.
- Pour the dressing over the salad mixture in the large bowl. Gently toss all the ingredients together until they are evenly coated with the creamy dressing. Be careful not to mash the avocado pieces too much while mixing.
- Taste the salad and adjust the seasoning if needed. If you like a bit of heat, sprinkle chili flakes on top. Garnish with fresh herbs like parsley or cilantro for added flavor and presentation.
- Serve the avocado and spinach egg salad immediately as a standalone dish, or pair it with whole-grain bread, crackers, or a side of soup for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to two days. Note that the avocado may darken slightly over time, but a squeeze of lemon juice can help maintain its freshness.
This recipe combines the creaminess of ripe avocado with the crispness of fresh spinach and the hearty texture of eggs. It’s a well-balanced dish, offering a delightful medley of flavors and nutrients. Whether you’re looking for a quick meal or a light dinner, this avocado and spinach egg salad is a must-try!