This avocado and spinach egg salad is a fresh, creamy, and satisfying dish made with simple, wholesome ingredients. It comes together quickly and delivers a perfect balance of healthy fats, protein, and greens, making it ideal for a light meal or nourishing side.
Why You’ll Love This Recipe
This recipe is naturally creamy without any heavy dressings, thanks to ripe avocados. It’s rich in protein from the eggs, packed with vitamins from fresh spinach, and incredibly versatile. Whether you enjoy it on its own, as a sandwich filling, or alongside your favorite main dish, it’s filling, refreshing, and easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ripe avocados, diced
4 large eggs
4 cups fresh spinach, finely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon fine salt
1/4 teaspoon black pepper
Directions
Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Transfer the eggs to cold water, peel, and chop into bite-sized pieces.
Cut the avocados in half, remove the pits, and dice the flesh into small cubes.
Wash and finely chop the fresh spinach.
In a large mixing bowl, add the chopped eggs, diced avocados, and spinach.
Drizzle in the lemon juice, then sprinkle with salt and black pepper.
Gently toss everything together until well combined, being careful not to mash the avocados.
Serve immediately for the best texture and flavor.
Servings and timing
Servings: 2 to 3 servings
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
You can add finely chopped cucumber for extra crunch or a handful of chopped fresh herbs like parsley or dill for more freshness. For a spicier version, a pinch of chili flakes works well. If you prefer a richer taste, drizzle in a teaspoon of olive oil before serving.
Storage/Reheating
This salad is best enjoyed fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 24 hours. The avocado may darken slightly, but the lemon juice helps slow this process. Reheating is not recommended, as this salad is meant to be served cold.
FAQs
Can I make this salad ahead of time?
You can prepare it a few hours in advance, but it’s best eaten the same day for optimal freshness.
How do I keep the avocado from turning brown?
Lemon juice helps slow oxidation. Store the salad in an airtight container to reduce air exposure.
Can I use baby spinach instead of regular spinach?
Yes, baby spinach works perfectly and has a milder flavor.
Is this salad suitable for breakfast?
Absolutely. It’s high in protein and healthy fats, making it a great breakfast option.
Can I add onions to this recipe?
Yes, finely chopped red or green onions can add extra flavor if desired.
Is this recipe keto-friendly?
Yes, it’s low in carbohydrates and high in healthy fats.
Can I mash the avocados instead of dicing them?
Yes, mashing will give the salad a creamier texture, similar to egg salad.
What can I serve this salad with?
It pairs well with whole-grain bread, flatbread, or fresh vegetables.
Can I use lime juice instead of lemon juice?
Yes, lime juice is a great alternative and adds a slightly different citrus note.
How can I increase the protein content?
You can add an extra boiled egg or mix in some cooked chickpeas for more protein.
Conclusion
This avocado and spinach egg salad is a simple yet nourishing recipe that fits easily into a healthy lifestyle. With minimal ingredients and quick preparation, it’s a delicious way to enjoy fresh flavors while fueling your body with wholesome nutrition.
A fresh and creamy avocado and spinach egg salad made with wholesome ingredients. This nutritious dish combines ripe avocados, protein-rich eggs, and vitamin-packed spinach for a light, satisfying meal or side.
Ingredients
2 ripe avocados, diced
4 large eggs
4 cups fresh spinach, finely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon fine salt
1/4 teaspoon black pepper
Instructions
Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
Transfer the eggs to a bowl of cold water. Once cool, peel and chop them into bite-sized pieces.
Cut the avocados in half, remove the pits, and dice the flesh.
Wash and finely chop the spinach.
In a large mixing bowl, combine chopped eggs, diced avocados, and spinach.
Add the lemon juice, salt, and black pepper.
Gently toss everything together until evenly mixed, being careful not to mash the avocado.
Serve immediately for the best taste and texture.
Notes
Best served fresh to preserve texture and color.
Lemon juice slows avocado browning and adds brightness.
Use baby spinach for a milder flavor and tender texture.
Add herbs or chili flakes for extra flavor or heat.
Great as a sandwich filling, toast topping, or salad bowl component.
