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
Scale
- 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.