AVOCADO AND SPINACH EGG SALAD

 AVOCADO AND SPINACH EGG SALAD

A creamy, protein-packed, and refreshing salad perfect for a healthy lunch or light dinner!

• 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:

1. 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.

2. Prepare the base:
   In a mixing bowl, mash the avocado with lemon juice, olive oil, and mustard.

3. Add the rest:
   Stir in chopped eggs and spinach. Add Greek yogurt, salt, and pepper.

4. Mix well:
   Gently combine all ingredients until creamy and evenly coated.

5. 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.