Avocado and Spinach Egg Salad is a creamy, protein-packed dish that blends the richness of ripe avocado with the freshness of spinach and the heartiness of hard-boiled eggs. It’s a vibrant, nutrient-dense salad that’s perfect for breakfast, lunch, or a light dinner. With its velvety texture and zesty lemon dressing, this salad is not only satisfying but also incredibly versatile—serve it on toast, in a wrap, or as a side dish. It’s naturally gluten-free, low in carbs, and full of healthy fats, making it a smart choice for anyone looking to eat clean without sacrificing flavor.
Ingredients (Serves 4):
- 4 hard-boiled eggs, chopped
- 2 ripe avocados, diced
- 2 cups fresh spinach, finely chopped
- ½ red onion, finely diced
- 1 small cucumber, diced
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard (optional)
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish (optional)
- Optional add-ins: crumbled feta, chopped nuts, or chili flakes for heat
Instructions:
- Prepare the Ingredients:
Start by boiling the eggs if you haven’t already. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath to cool, then peel and chop. Meanwhile, dice the avocados, chop the spinach, finely dice the red onion, and dice the cucumber. - Make the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard (if using), salt, and pepper. This simple vinaigrette adds brightness and ties all the ingredients together without overpowering the natural flavors. - Assemble the Salad:
In a large mixing bowl, gently combine the chopped eggs, diced avocado, spinach, red onion, and cucumber. Pour the dressing over the mixture and toss lightly to coat. Be gentle—avocado is delicate and you want to keep some chunks intact for texture. - Taste and Adjust:
Give the salad a taste and adjust the seasoning as needed. Add more lemon juice for tang, salt for depth, or a pinch of chili flakes if you like a little heat. If you’re feeling adventurous, a sprinkle of crumbled feta or toasted sunflower seeds can add a savory or crunchy element. - Garnish and Serve:
Transfer the salad to a serving bowl or plate. Garnish with chopped parsley or cilantro for a fresh finish. Serve immediately for the best texture and flavor.
Serving Suggestions:
- On Toast: Spoon over whole grain or sourdough toast for a hearty breakfast.
- In a Wrap: Roll it up in a tortilla or lettuce leaf for a portable lunch.
- As a Side: Pair with grilled chicken, fish, or soup for a balanced meal.
- On a Salad Bed: Serve over mixed greens for extra crunch and volume.
Tips & Variations:
- Use ripe avocados: They should yield slightly to pressure but not be mushy.
- Add protein: Toss in grilled chicken or chickpeas for a more filling version.
- Make it spicy: Add diced jalapeños or a dash of hot sauce.
- Chill before serving: Letting the salad sit in the fridge for 30 minutes enhances the flavor and texture.
- Meal prep tip: Store the dressing separately and add avocado just before serving to prevent browning.
This Avocado and Spinach Egg Salad is proof that healthy can be indulgent. Creamy, crunchy, and full of flavor, it’s a dish that feels both comforting and energizing. Want to try a Mediterranean twist with olives and sun-dried tomatoes next? I’ve got ideas for that too 🥑🥚🌿 Let’s keep the creativity flowing!