Description
A quick and healthy avocado egg and spinach salad made with creamy avocado, hard-boiled eggs, and a zesty lemon dressing. Perfect for lunch or meal prep!
Ingredients
2 large eggs, hard-boiled and peeled
1 ripe avocado, sliced
2 cups baby spinach, washed and dried
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp Dijon mustard
Salt and black pepper to taste
Instructions
1. Boil the eggs for 10 minutes. Cool and peel.
2. Slice avocado and sprinkle with lemon juice.
3. In a bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper.
4. In a large bowl, toss spinach with dressing.
5. Top with sliced eggs and avocado. Serve immediately.
Notes
Add sunflower seeds or nuts for extra crunch.
To make ahead, store ingredients separately and assemble when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 170mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 190mg
Keywords: avocado egg and spinach salad, healthy salad, lunch salad, low carb