Description
A creamy, refreshing Avocado and Spinach Egg Salad that blends ripe avocados, tender boiled eggs, and fresh spinach with a light lemony dressing. Perfect for a quick lunch, healthy snack, or a satisfying brunch dish.
Ingredients
- Eggs: 4 large, boiled and chopped
- Avocados: 2 medium, ripe and diced
- Baby Spinach: 2 cups, fresh and roughly chopped
- Greek Yogurt: 3 tablespoons
- Lemon Juice: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Salt: ¼ teaspoon, or to taste
- Black Pepper: ⅛ teaspoon, freshly ground
- Olive Oil: 1 teaspoon
- Chopped Chives or Green Onions: 1 tablespoon
Instructions
- Preheat Your Equipment: Boil eggs until firm and let them cool before starting.
- Combine Ingredients: In a bowl, mash avocados gently, then mix in Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
- Prepare Your Cooking Vessel: Have a serving bowl ready for your salad.
- Assemble the Dish: Fold in chopped eggs, spinach, and chives, then drizzle olive oil for a silky finish.
- Cook to Perfection: Let the salad rest a few minutes so the flavors meld together.
- Finishing Touches: Taste and adjust seasoning with salt or lemon juice.
- Serve and Enjoy: Serve chilled as a salad, sandwich filling, or with crackers.
Notes
- Use ripe avocados for the best creamy texture.
- Keep lemon juice handy to prevent browning.
- Chill before serving for maximum flavor.
- Store leftovers in an airtight container for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 190mg
Keywords: avocado salad, spinach egg salad, healthy lunch, vegetarian salad, protein salad, avocado recipes