Introduction
Avocado and spinach egg salad is a nutritious and vibrant twist on the classic egg salad, combining creamy avocado with the fresh goodness of spinach.
This dish is perfect for a light lunch, a satisfying snack, or even as a side at your next gathering. Packed with healthy fats.
protein, and fiber, it’s both delicious and nourishing, providing you with a flavorful way to enjoy these wholesome ingredients.
Ingredients
4 large eggs (hard-boiled)
1 ripe avocado
2 cups fresh spinach leaves (washed and dried)
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice (freshly squeezed)
Salt, to taste
Black pepper, to taste
1/2 teaspoon garlic powder
Optional: 1/4 cup cherry tomatoes (halved), 1/4 cup red onion (finely chopped), fresh herbs (such as parsley or cilantro)
Instructions
Begin by boiling your eggs. Place them in a saucepan and cover with water. Bring the water to a boil over medium-high heat.
then reduce to a simmer for about 10-12 minutes for hard-boiled eggs. Once done, transfer the eggs to an ice bath to cool before peeling.
While the eggs are cooling, wash and dry the spinach leaves. You can use baby spinach or regular spinach.
depending on what you prefer. Gently tear or chop the leaves into bite-sized pieces and set them aside.
Next, halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until it reaches your desired level of smoothness.
adding a little lemon juice to prevent browning and enhance the flavor. If you prefer a chunkier texture, leave some small pieces of avocado intact.
Peel and chop the cooled eggs into small pieces. Add them to the bowl with the mashed avocado.
Gently mix the eggs and avocado together, making sure they are well incorporated but still maintaining some texture.
To dress the salad, drizzle in olive oil and add Dijon mustard, then season with salt, pepper, garlic powder, and a bit more.
lemon juice to taste. Stir everything together, ensuring the dressing coats the eggs and avocado evenly.
At this stage, add the fresh spinach to the egg and avocado mixture. Toss the spinach lightly so it’s distributed throughout the salad.
If you’re adding any additional ingredients like cherry tomatoes, red onion, or herbs, fold them in gently.
Serve the salad on its own, on top of a bed of greens, or spread it on whole grain toast for a filling, nutrient-packed meal.
How to Make
Start by gathering your ingredients. Boil the eggs and let them cool before peeling and chopping them into small pieces.
Prepare the spinach by washing and tearing it into bite-sized pieces. Mash the ripe avocado with lemon juice and seasonings to create a smooth base for the salad.
Once the eggs are chopped, add them to the mashed avocado and mix well. The creamy avocado will coat the eggs, creating a rich and flavorful combination.
Season the mixture with salt, pepper, garlic powder, and a dash of lemon juice to bring out the flavors.
For an extra layer of flavor, whisk in Dijon mustard and olive oil. The mustard adds a tangy, zesty kick.
while the olive oil helps to blend the ingredients together and adds a smooth texture. Taste and adjust the seasoning as needed.
Finally, gently fold in the spinach leaves. You don’t want to overwork the spinach, as it can wilt or lose its vibrant color.
If you’re including optional ingredients like diced cherry tomatoes or finely chopped red onion, now is the time to add them for extra freshness.
Once everything is mixed together, your avocado and spinach egg salad is ready to serve. You can enjoy it right away or refrigerate it for a few hours to let the flavors meld.
Tips
To make peeling hard-boiled eggs easier, add a teaspoon of baking soda to the water before boiling. This can help the eggs peel more smoothly.
For extra creaminess, use a ripe avocado that’s not too firm. The smoother the avocado, the creamier your salad will be.
If you like a bit of crunch, consider adding roasted nuts or seeds, such as sunflower or pumpkin seeds.
to your salad just before serving. This adds a nice texture contrast to the creamy eggs and avocado.
If you’re preparing this ahead of time, store the salad in an airtight container to keep it fresh.
The avocado may brown over time so consider preparing the avocado and mixing it with the eggs just before serving.
You can customize this salad to suit your dietary preferences by using dairy-free mustard or olive oil if you’re following a vegan or dairy-free lifestyle.
For an extra burst of flavor, drizzle a little balsamic glaze or vinegar on top of the salad before serving.
This adds a nice balance of sweetness and acidity that complements the creamy avocado.
Feel free to experiment with different herbs, such as dill, basil, or chives, to find the perfect flavor combination for your salad.
Conclusion
Avocado and spinach egg salad offers a fresh, flavorful, and satisfying way to enjoy a classic dish with a healthy twist.
Its simplicity and versatility make it an ideal addition to any meal or snack, and it’s easy to adjust according to your taste.
Whether you’re preparing it for yourself or serving it to others, this salad is sure to impress with its vibrant colors and delicious flavors.
It’s a nourishing option that’s perfect for any occasion, from a quick weekday lunch to a special gathering with friends and family.