This Avocado and Spinach Egg Salad is the perfect combination of creamy, nutritious, and satisfying ingredients. With the richness of avocado, the protein-packed eggs, and the fresh, earthy spinach, this salad makes for a hearty meal that’s simple, delicious, and packed with essential nutrients.
Servings & Timing
- Yield: 4 servings
- Prep Time: 10 minutes
- Total Time: 10 minutes
Nutritional Info (Per Serving – Approximate)
- Calories: 250
- Fat: 20g
- Carbohydrates: 8g
- Sugar: 2g
- Protein: 14g
(Values may vary depending on portion size and ingredients used.)
Ingredients
- 2 ripe avocados, diced
- 4 hard-boiled eggs, chopped
- 4 cups fresh spinach, chopped
How to Make Avocado and Spinach Egg Salad
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Prepare the Ingredients:
Dice the avocados and chop the hard-boiled eggs into bite-sized pieces.
Roughly chop the fresh spinach into smaller pieces. -
Combine the Ingredients:
In a large mixing bowl, gently toss the diced avocados, chopped eggs, and spinach together. Be careful not to mash the avocado too much—keep the texture intact. -
Optional Dressing:
For added creaminess, you can dress the salad with a little lemon juice, olive oil, or Greek yogurt. If you like a tangier taste, a dash of Dijon mustard or a sprinkle of vinegar works well too. -
Season and Serve:
Season with salt and pepper to taste. For extra flavor, you can add garlic powder, smoked paprika, or fresh herbs like parsley or chives.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 1 day. Due to the avocado, the salad may brown over time, so it’s best enjoyed fresh.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: This salad is best enjoyed fresh, as the avocado may brown and lose its creamy texture after sitting for too long.
Q: Can I add other vegetables?
A: Absolutely! You can add cucumbers, cherry tomatoes, or bell peppers for extra crunch and flavor.
Q: Is this salad good for meal prep?
A: While this salad is quick to make, it’s not the best for long-term meal prep due to the avocado. If making it ahead, you might want to keep the avocado separate and add it just before serving.
Q: Can I use kale instead of spinach?
A: Yes, kale can be a great substitute! Just make sure to remove the tough stems and chop it finely.
Conclusion
This Avocado and Spinach Egg Salad is a creamy, nutrient-packed dish that’s as delicious as it is healthy. With its simple ingredients and easy preparation, it’s perfect for a quick lunch, light dinner, or as a filling side dish.
