Introduction
If you’re looking for a light, refreshing dish that’s easy to whip up, the Avocado and Spinach Egg Salad is your go-to recipe! Packed with healthy fats, proteins, and plenty of greens, this salad makes a great meal or side dish. Perfect for busy weekdays or relaxing weekends, it has all the flavor and nutrition you need.
Why make this recipe
Making this Avocado and Spinach Egg Salad is a fantastic way to enjoy a healthy dish without spending hours in the kitchen. It’s simple to prepare, uses fresh ingredients, and offers a delightful combination of flavors. Plus, it’s a family favorite and great for anyone looking to eat healthier. You can serve it as a lunch option or as a side during dinner!
How to make Avocado and Spinach Egg Salad
Making this salad takes just a few steps and very little time. With just the right mix of creamy avocado, crunchy veggies, and tasty dressing, you’ll have a colorful and satisfying meal on your table in no time.
Ingredients :
– 2 ripe avocados, diced – 4 hard-boiled eggs, chopped – 4 cups fresh spinach, chopped – 1/2 red onion, finely chopped – 1 cucumber, diced – Juice of 1 lemon – 1 tablespoon honey or maple syrup (optional) – 2 tablespoons extra virgin olive oil – Salt and pepper to taste – Fresh parsley or cilantro for garnish (optional)Directions :
1. Dice the avocados and place them in a large mixing bowl. 2. Chop the hard-boiled eggs and add them to the bowl. 3. Wash and chop the fresh spinach. 4. Finely chop the red onion. 5. Dice the cucumber. 6. In the mixing bowl, combine the diced avocados, chopped hard-boiled eggs, chopped spinach, finely chopped red onion, and diced cucumber. 7. In a small bowl, whisk together the lemon juice, extra virgin olive oil, honey or maple syrup (if using), salt, and pepper until well combined. 8. Pour the dressing over the salad and gently toss to coat all the ingredients evenly. 9. Garnish with fresh parsley or cilantro if desired. 10. Serve immediately and enjoy this creamy and nutritious Avocado and Spinach Egg Salad.How to serve Avocado and Spinach Egg Salad
This salad is best served fresh. You can enjoy it alone or with whole grain bread or crackers for a more filling meal. It’s also great as a side dish at barbecues or family gatherings.
How to store Avocado and Spinach Egg Salad
If you have any leftovers, store them in an airtight container in the fridge. It’s best to eat the salad within a day or two since the avocado may brown. If you can, make the dressing separately and add it just before serving to keep everything fresh.
Tips to make Avocado and Spinach Egg Salad
- To avoid browning, store the diced avocados in lemon juice before mixing.
- If you want a little extra crunch, toss in some sliced radishes.
- Make it a complete meal by adding grilled chicken or chickpeas.
Variation (if any)
Feel free to customize this salad. You can add ingredients like cherry tomatoes, bell peppers, or crumbled feta cheese for extra flavor.
FAQs
1. Can I use different greens?
Yes, you can substitute the spinach for kale or mixed greens if you prefer.
2. How do I make hard-boiled eggs?
To make hard-boiled eggs, place them in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat, letting them sit for 12 minutes.
3. Is this salad vegan?
This salad is not vegan because it contains eggs. To make it vegan, you could leave out the eggs and add extra avocado or chickpeas for protein.