There’s something magical about the combination of creamy avocado and vibrant spinach, especially when they team up in an egg salad. Imagine each bite bursting with flavor, a delightful dance of textures that keeps you coming back for more. delicious Mediterranean bean salad This Avocado and Spinach Egg Salad is not just a meal; it’s a celebration of freshness that can brighten even the dullest lunch hour.
As you prepare this dish, you’ll find the aroma of fresh herbs and the buttery goodness of ripe avocado wafting through your kitchen, making your taste buds tingle with anticipation. Whether you’re hosting a brunch or simply treating yourself on a lazy Sunday, this salad promises to be the star of the show, leaving everyone asking for seconds (or thirds). For more inspiration, check out this baked apples with feta recipe.
Why You'll Love This Recipe
- This Avocado and Spinach Egg Salad is incredibly easy to whip up, making it perfect for busy weekdays
- The bright green colors are as appealing as the flavors, bringing a sense of joy to any plate
- You can enjoy it on its own or as a filling in sandwiches or wraps
- It’s packed with nutrients, offering a guilt-free indulgence that tastes fantastic!
I remember the first time I made this dish for my friends; they couldn’t believe how delicious it was! They kept raving about it long after the last bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Hard-Boiled Eggs: Use large eggs for better flavor and ensure they are cooked just right; nobody wants rubbery eggs.
- Avocado: Choose ripe avocados that yield slightly when gently pressed; they’ll add creaminess to your salad.
- Fresh Spinach: Look for vibrant green leaves; freshly washed spinach enhances both flavor and nutrition.
- Greek Yogurt: Opt for plain Greek yogurt instead of mayonnaise for added creaminess without all the calories.
- Lemon Juice: Freshly squeezed lemon juice brightens flavors and keeps avocados from browning too quickly.
- Salt and Pepper: Don’t skip these essentials; they elevate all other flavors in your salad beautifully.
- Chopped Herbs (Optional): Fresh dill or parsley adds an aromatic touch that will make your salad pop!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by boiling your eggs in salted water for about 10-12 minutes until they’re firm but not overcooked. Let them cool before peeling.
Mash the Avocado: In a mixing bowl, mash ripe avocados with a fork until creamy but still chunky. grilled asparagus with lemon Add lemon juice to keep it fresh and vibrant.
Add Spinach and Eggs: Chop fresh spinach finely and add it to your bowl along with chopped hard-boiled eggs. The colors will be stunning!
Mix It Up!: Fold in Greek yogurt until well combined; season with salt and pepper to taste. Be careful not to overmix, texture is key here!
Garnish & Serve: Top with freshly chopped herbs if desired, then serve on toasted bread or enjoy it straight from the bowl, your choice!
Enjoy your Avocado and Spinach Egg Salad with family or friends; either way, it’s bound to steal the spotlight! refreshing pea and mint salad.
You Must Know
- This delightful avocado and spinach egg salad not only bursts with flavor but also packs a nutritious punch
- The creaminess of the avocado paired with the fresh crunch of spinach creates an irresistible combination
- Perfect for quick lunches or as a side dish at gatherings!
Perfecting the Cooking Process
Start by boiling the eggs to your desired firmness while prepping the spinach and avocado. This multitasking ensures everything is fresh and ready when you need it.
Add Your Touch
Feel free to swap out ingredients based on your preferences. Try adding chopped tomatoes or even some crumbled feta for a tangy twist!
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Unfortunately, reheating isn’t advisable since it can compromise texture and flavor.
Chef's Helpful Tips
- Use fresh eggs for a creamier texture; they’re easier to peel too!
- Add lemon juice to prevent browning in avocados, keeping your salad vibrant
- Don’t over-mix; you want chunks of avocado, not mush!
Making this salad was a game-changer for me when my friends raved about it during our picnic last summer!
FAQ
Can I use canned spinach instead of fresh?
Canned spinach works, but fresh offers better flavor and texture.
How can I make this salad vegan?
Substitute eggs with silken tofu for a creamy consistency without animal products.
What dressing works best with avocado and spinach egg salad?
A light vinaigrette or lemon juice enhances the flavors beautifully without overpowering them.
Avocado and Spinach Egg Salad
- Total Time: 22 minutes
- Yield: Serves 4
Description
This Avocado and Spinach Egg Salad is a delightful blend of creamy avocado, fresh spinach, and hard-boiled eggs that creates a flavor-packed dish perfect for any occasion. Whether you’re enjoying it as a quick lunch or serving it at a brunch, this vibrant salad is both nutritious and satisfying.
Ingredients
- 4 large hard-boiled eggs
- 1 ripe avocado
- 2 cups fresh spinach, chopped
- 1/2 cup plain Greek yogurt
- 1 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- 2 tbsp chopped fresh herbs (optional)
Instructions
- Boil the eggs in salted water for 10-12 minutes until firm; cool before peeling.
- In a mixing bowl, mash the avocado until creamy but chunky; mix in lemon juice.
- Add the chopped spinach and diced hard-boiled eggs to the bowl; stir gently to combine.
- Fold in Greek yogurt, season with salt and pepper to taste; avoid overmixing for texture.
- Garnish with fresh herbs if desired; serve on toasted bread or enjoy directly from the bowl.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 370mg
Keywords: Feel free to customize by adding diced tomatoes or crumbled feta for an extra flavor boost. Store leftovers in an airtight container in the fridge for up to three days; reheating is not recommended.
