Quick Description:
This Avocado and Spinach Egg Salad is a creamy, nutritious delight. Packed with protein from eggs, healthy fats from avocado, and a fresh kick from spinach and jalapeño, this salad is the perfect light lunch or snack. It’s customizable and easy to make, with the option to add feta cheese for extra flavor.
Servings and Timing:
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6 servings
- WW Points per Serving: 5 points (estimated, varies by ingredients)
Ingredients List:
- 🥑 2 ripe avocados, diced
- 🥚 4 hard-boiled eggs, chopped
- 🥬 4 cups fresh spinach, chopped
- ½ red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- ¼ cup crumbled feta cheese (optional)
Instructions:
-
Prepare the Ingredients:
In a large bowl, combine the chopped hard-boiled eggs, diced avocado, chopped spinach, red onion, and jalapeño pepper. -
Make the Dressing:
In a small bowl, whisk together the lemon juice and Dijon mustard until smooth. -
Combine the Salad:
Pour the dressing over the egg mixture and toss gently to combine, making sure everything is evenly coated. -
Season to Taste:
Season with salt and pepper to taste. Adjust the seasoning as needed. -
Chill the Salad:
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. -
Serve:
Just before serving, sprinkle with crumbled feta cheese (if using). Serve the salad on whole grain bread, crackers, or on its own as a snack or light lunch.
Dietary Info:
- Rich in Protein (from eggs)
- Healthy Fats (from avocado)
- Packed with Fiber (from spinach and avocado)
- Customizable (add your favorite cheese or veggies)
Recipe Variations and Serving Suggestions:
-
Flavor Variations:
- Add diced bell peppers or chopped fresh herbs like parsley or cilantro for more flavor.
- Experiment with different types of cheese, such as goat cheese, parmesan, or cheddar.
- Make it spicier by adding more jalapeño or hot sauce.
-
Serving Suggestions:
- Serve as a light lunch on whole grain bread or in a wrap.
- Pair with whole grain crackers or as a topping for a fresh salad.
Storage and Make-Ahead Information:
-
Storage Instructions:
Store leftovers in an airtight container in the fridge for up to 2 days. -
Make-Ahead Tips:
This salad can be made a day in advance, but it’s best to add the feta cheese just before serving to maintain freshness.
Optional Personal Story or Additional Notes:
This Avocado and Spinach Egg Salad is one of my go-to healthy meals. I love how versatile it is, and it’s so refreshing! Plus, the combination of creamy avocado, protein-packed eggs, and vibrant spinach leaves me feeling energized and nourished. It’s definitely my secret to glowing skin and healthy hair!
Nutritional Values (per serving):
- Calories: 250-300 kcal
- Protein: 15-18g
- Fat: 15-20g
- Carbs: 10-12g
- Fiber: 7-10g
- Net Carbs: 3-5g
- Sodium: 200mg
- Sugar: 2-3g
