Description
Avocado, Egg, and Spinach Salad is a vibrant and nourishing dish that celebrates fresh ingredients. Creamy avocados mingle with protein-packed hard-boiled eggs, all nestled atop a bed of crisp spinach leaves. Tossed in a zesty homemade lemon vinaigrette, this salad is not only easy to prepare but also perfect for any meal?whether it?s a leisurely brunch or a light lunch. Enjoy it on its own or share it at gatherings to impress guests with both flavor and nutrition.
Ingredients
Scale
- 4 cups fresh spinach leaves
- 2 ripe avocados, diced
- 4 hard-boiled eggs, chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash the spinach thoroughly and pat dry.
- Hard boil the eggs by placing them in cold water, bringing to a boil, then letting them sit covered off heat for 10-12 minutes before cooling in ice water.
- Peel and chop the cooled eggs into bite-sized pieces. Dice the avocados.
- In a large bowl, combine spinach leaves, chopped eggs, diced avocados, and halved cherry tomatoes.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently until well combined.
- Serve immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the salad (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 186mg