Go Back
Avocado and Spinach Egg Salad
Emily

Avocado and Spinach Egg Salad

This Avocado and Spinach Egg Salad is a nutritious and creamy dish filled with protein, healthy fats, and fresh greens. Perfect as a light lunch or refreshing side, it combines avocado, hard-boiled eggs, spinach, and crisp veggies with a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Fusion, Healthy
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe avocados, diced
  • 4 hard-boiled eggs, chopped
  • 4 cups fresh spinach, chopped
  • 1/2 red onion, finely chopped
  • 1 cucumber, diced
  • 1 lemon, juiced
  • 1 tbsp honey or maple syrup (optional)
  • 2 tbsp extra virgin olive oil
  • salt and pepper, to taste
  • fresh parsley or cilantro, for garnish (optional)

Equipment

  • Mixing bowl for salad
  • small bowl for dressing
  • Whisk for dressing
  • knife and cutting board for chopping ingredients

Method
 

  1. Dice avocados and place them in a large mixing bowl. Chop hard-boiled eggs, spinach, red onion, and cucumber, and add to the bowl.
  2. In a small bowl, whisk together lemon juice, olive oil, honey or maple syrup (if using), salt, and pepper.
  3. Pour the dressing over the salad and gently toss until evenly coated.
  4. Garnish with parsley or cilantro if desired. Serve immediately.

Notes

Add parsley or cilantro for extra freshness. Swap honey with maple syrup or omit for a low-carb version. Serve over toasted bread, in wraps, or as a side dish. Best enjoyed fresh as avocado may brown if stored too long.