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Avocado, Egg, and Spinach Salad

A light and nutritious salad featuring creamy avocado, hard-boiled eggs, and fresh spinach, perfect for a healthy meal or side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups fresh spinach washed and dried
  • 1 ripe avocado diced
  • 2 boiled eggs peeled and sliced
Dressing & Seasoning
  • 1 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 pinch Salt and pepper to taste
  • 1 handful Cherry tomatoes, nuts, or cheese Optional, for garnish

Equipment

  • Saucepan
  • Cutting Board
  • Chef's Knife
  • Salad bowl

Method
 

  1. Boil the eggs for 9-10 minutes, then transfer to an ice bath. Once cooled, peel and slice them.
  2. Wash and thoroughly dry the fresh spinach leaves. Place them in a large salad bowl.
  3. Cut the avocado in half, remove the pit, peel, and dice into chunks. Add the avocado and sliced eggs to the spinach.
  4. Drizzle the olive oil and fresh lemon juice evenly over the salad.
  5. Season generously with salt and coarsely ground black pepper to taste.
  6. Add optional garnishes such as cherry tomatoes, nuts, or cheese if desired. Toss gently and serve immediately.

Notes

For meal prep, keep the avocado uncut and the dressing separate until right before serving to prevent browning and wilting.