🥑 AVOCADO AND SPINACH EGG SALAD
A creamy, protein-packed, and refreshing salad perfect for a healthy lunch or light dinner!
Ingredients:
4 large eggs (hard-boiled and chopped)
1 ripe avocado (mashed or diced)
2 cups baby spinach (chopped)
2 tbsp Greek yogurt (or mayonnaise for a richer flavor)
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp olive oil
Salt and black pepper to taste
Optional: chopped green onions, fresh dill, or red chili flakes for garnish
Instructions:
Boil the eggs:
Place eggs in a pot, cover with water, and bring to a boil. Once boiling, simmer for 9–10 minutes, then cool and peel.
Prepare the base:
In a mixing bowl, mash the avocado with lemon juice, olive oil, and mustard.
Add the rest:
Stir in chopped eggs and spinach. Add Greek yogurt, salt, and pepper.
Mix well:
Gently combine all ingredients until creamy and evenly coated.
Serve:
Enjoy on whole-grain toast, in a sandwich, or as a side salad with grilled chicken or fish.
Serving Ideas:
Spread on toast and top with cherry tomatoes.
Roll into a wrap with lettuce leaves.
Serve over quinoa or couscous for a heartier meal.