This Avocado and Spinach Egg Salad is a deliciously creamy and nutrient-packed dish that brings together the goodness of eggs, the richness of avocados, and the freshness of spinach. Loaded with protein, healthy fats, and essential vitamins, this salad is perfect for a light lunch, a side dish, or even a hearty sandwich filling. The combination of creamy avocado and boiled eggs, paired with a zesty dressing, makes it a delightful meal option for health-conscious individuals. Simple to prepare and bursting with flavor, this salad is a must-try for anyone looking to enjoy a wholesome yet satisfying dish.
Ingredients:
• 4 large eggs, hard-boiled and chopped
• 1 ripe avocado, peeled, pitted, and mashed
• 2 cups fresh spinach leaves, finely chopped
• ½ small red onion, finely diced
• ½ cup cherry tomatoes, halved
• ¼ cup Greek yogurt or mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• ½ teaspoon garlic powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional for garnish)
• 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions:
• Begin by boiling the eggs until they are hard-boiled. Once cooked, transfer them to a bowl of ice water for easy peeling. Peel the eggs and chop them into small pieces.
• In a large mixing bowl, mash the ripe avocado using a fork until it reaches a smooth consistency. If you prefer a chunkier texture, leave some small avocado pieces intact.
• Add the chopped spinach leaves to the mashed avocado, followed by the diced red onion and halved cherry tomatoes. These ingredients add crunch and freshness to the salad.
• Incorporate the chopped boiled eggs into the mixture and gently toss everything together to combine well.
• In a small bowl, prepare the dressing by mixing Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, extra virgin olive oil, garlic powder, salt, and black pepper. Whisk until smooth and well combined.
• Pour the prepared dressing over the egg and avocado mixture and stir gently until all the ingredients are evenly coated with the creamy dressing.
• Taste and adjust seasoning if necessary. You can add more salt, pepper, or lemon juice according to your preference.
• Garnish with a sprinkle of paprika and freshly chopped parsley for added flavor and a vibrant presentation.
• Serve immediately as a standalone salad, on toasted bread, or as a filling for wraps and sandwiches.
• Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Since avocado tends to brown, adding a little extra lemon juice can help preserve the freshness.