Description
A delightful and nutritious Avocado and Spinach Egg Salad that’s creamy, flavorful, and packed with protein. This easy-to-make salad is perfect for a quick lunch or light dinner.
Ingredients
Scale
For the Salad:
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado, peeled and mashed
- 1 cup fresh spinach, finely chopped
For the Dressing:
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Optional for Garnish:
- Chopped green onions or fresh dill
Instructions
- Prepare the Dressing: In a medium bowl, mash the avocado with lemon juice until smooth. Stir in Greek yogurt (or mayonnaise), Dijon mustard, garlic powder, salt, and pepper.
- Combine Ingredients: Add the chopped hard-boiled eggs and spinach to the dressing. Gently mix until well combined.
- Adjust Seasoning: Taste the salad and adjust seasoning as needed.
- Serve: Serve the salad chilled on toast, in a wrap, or over a bed of greens.
Notes
- Best enjoyed the day it’s made due to the avocado.
- To keep it greener longer, press plastic wrap directly against the surface when storing.
- Add diced celery or pickles for extra crunch, or swap spinach with arugula for a peppery bite.
Nutrition
- Serving Size: 1/4 portion
- Calories: 220
- Sugar: 1g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 190mg
