AVOCADO AND SPINACH EGG SALAD RECIPE

AVOCADO AND SPINACH EGG SALAD RECIPE

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Avocado and Spinach Egg Salad is a perfect combination of creamy texture, rich flavors, and a powerhouse of nutrients. Packed with healthy fats, vitamins, and proteins, this salad is not only delicious but also beneficial for your overall well-being. The smoothness of ripe avocado blends seamlessly with the freshness of spinach and the richness of eggs, creating a satisfying meal that can be enjoyed as a side dish or a main course. Whether you’re looking for a quick lunch, a healthy snack, or a filling breakfast, this recipe is a great choice.

Ingredients

  • 3 large eggs, hard-boiled and chopped
  • 1 ripe avocado, mashed
  • 2 cups fresh spinach, chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons Greek yogurt or mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 tablespoon olive oil (optional for extra creaminess)

Instructions

  1. Begin by hard-boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil. Once the water starts boiling, turn off the heat and let them sit for about 10-12 minutes. Then, transfer the eggs to an ice bath for easy peeling.
  2. Once the eggs are cooled, peel them and chop them into small pieces. Set aside.
  3. In a mixing bowl, mash the ripe avocado using a fork until smooth and creamy.
  4. Add chopped spinach, diced red onion, and halved cherry tomatoes to the bowl. Mix well to combine.
  5. In a small separate bowl, whisk together lemon juice, Dijon mustard, Greek yogurt (or mayonnaise), garlic powder, salt, and black pepper.
  6. Pour the dressing over the spinach and avocado mixture. Stir well to ensure the ingredients are evenly coated.
  7. Gently fold in the chopped eggs, making sure they maintain some texture and do not turn mushy.
  8. Sprinkle fresh parsley on top for added freshness and flavor. Drizzle with olive oil if you prefer a richer texture.
  9. Serve immediately as a standalone dish, in a sandwich, or as a topping for whole-grain toast.
  10. Enjoy this nutritious and creamy Avocado and Spinach Egg Salad while it’s fresh. It can also be refrigerated for up to 24 hours in an airtight container.

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