Description
A vibrant and nourishing salad packed with creamy avocados, tender spinach, and protein-rich eggs, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 cups fresh spinach
- 1 ripe avocado, diced
- 2 hard-boiled eggs, peeled and quartered
- 1/4 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: chopped fresh herbs (like parsley or cilantro)
Instructions
- Boil the eggs by placing them in cold water, bringing to a boil, then covering and removing from heat. Let sit for 12 minutes before transferring to an ice bath.
- Wash and dry the fresh spinach and place it in a large mixing bowl.
- Dice the ripe avocado and add to the spinach.
- Gently fold in the cherry tomatoes.
- Drizzle with olive oil and lemon juice, seasoning with salt and pepper. Toss to combine.
- Add the quartered hard-boiled eggs on top and sprinkle with feta cheese, if desired.
- Serve immediately or pack for a meal on-the-go.
Notes
Make the salad ahead by pre-chopping veggies and boiling eggs a day in advance for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg