Description
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled, Mixed
- Cuisine: American
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 190mg
