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Avocado and Spinach Egg Salad: A Healthy Delight for the Family Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 24 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (for boiling eggs if not pre-cooked)
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This Avocado and Spinach Egg Salad is a quick, nutritious, and creamy delight perfect for a healthy family meal. Combining protein-rich hard-boiled eggs with creamy avocado and fresh spinach, it’s dressed with a light lemon and olive oil dressing for a refreshing flavor. Perfect for sandwiches, toast, or on its own, this salad comes together in just 15 minutes.

Ingredients

Salad Ingredients

  • 4 hard-boiled eggs, chopped
  • 1 ripe avocado, diced
  • 2 cups fresh spinach, chopped
  • 1/4 red onion, finely diced

Dressing

  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper to taste

Garnish

  • Fresh herbs like parsley or chives (optional)

Instructions

  1. Prep the ingredients: Chop the hard-boiled eggs, dice the avocado, and finely chop the spinach and red onion to prepare all components for the salad.
  2. Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard (if using), and a pinch of salt and pepper until well combined to create a light and tangy dressing.
  3. Combine everything: In a large bowl, gently mix the chopped eggs, diced avocado, chopped spinach, and red onion. Drizzle the dressing over the salad and toss lightly to coat all ingredients evenly without mashing the avocado.
  4. Season to taste: Adjust the salad with extra salt and pepper if needed, enhancing the flavors to your preference.
  5. Garnish and serve: Garnish with fresh parsley or chives for a pop of color and extra freshness. Serve immediately to enjoy the best texture and flavor, either on its own, over toast, or as a sandwich filling.

Notes

  • Use ripe but firm avocado to prevent it from becoming mushy in the salad.
  • For a tangier dressing, increase the amount of lemon juice slightly.
  • This salad is best served fresh to maintain avocado’s green color and texture.
  • Can be stored in an airtight container in the refrigerator for up to 1 day but may brown due to avocado and egg exposure.
  • Omit Dijon mustard if preferred for a milder flavor.
  • Add a pinch of paprika or cayenne pepper for a slight kick.

Find it online: https://slsrecipes.com/avocado-and-spinach-egg-salad-a-healthy-delight-for-the-family-recipe/