Enjoy this delicious and healthy Avocado and Spinach Egg Salad. Perfect for a light lunch or a refreshing side dish, this salad is packed with protein, healthy fats, and fresh greens.
Avocado and Spinach Egg Salad: A Nutritious and Creamy Delight
Ingredients:
4 large eggs
1 ripe avocado, peeled and diced
2 cups fresh spinach, chopped
1/4 red onion, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)
1 tablespoon fresh dill or parsley, chopped (optional)
Directions:
Cook the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Remove from heat, drain, and place the eggs in an ice bath to cool. Once cooled, peel and chop the eggs.
Prepare the Salad: In a large bowl, combine the chopped eggs, diced avocado, and chopped spinach. Add the red onion.
Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and garlic powder (if using). Pour the dressing over the salad and gently toss to combine.
Serve: Sprinkle with fresh dill or parsley if desired. Serve immediately or refrigerate for up to 2 hours before serving.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Kcal: 250 kcal | Servings: 4 servings
