I love how this dish celebrates vibrant flavors and freshness all in one bowl. The blend of creamy avocado, tender spinach and perfectly hard-boiled eggs elevates every bite. I often explore Spinach And Avocado Recipes like this one, delighting in the effortlessly balanced mix of tangy lemon and rich olive oil notes.

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I love experimenting in the kitchen and this Avocado, Egg, And Spinach Salad is one of my go-to recipes when I crave something light yet filling. The crisp, fresh 4 cups of spinach leaves mixed with creamy slices of one ripe avocado and two perfectly hard-boiled eggs create a great medley of flavors and textures that always surprise me.

I drizzle 2 tablespoons of olive oil and 1 tablespoon of lemon juice over the mixture, tossing it gently along with about 1/4 teaspoon of salt and pepper to taste. Sometimes I add a handful of cherry tomatoes or sprinkle over 1/4 cup toasted nuts just to get a different twist.

This salad is a cool way to incorporate the goodness of green vegetables with a pop of rich avocado flavor that goes perfectly with eggs. It really fits into my list of healthy fat recipes and low calorie meal ideas.

Enjoy crafting it!

Why I Like this Recipe

I really like this recipe because it tastes super fresh and light, and the spinach mixed with the tangy lemon juice gives it a brightness that really wakes up my taste buds. I love how the creamy avocado and sliced eggs add a mix of textures with that crunch from the spinach; every bite feels a bit different. Another thing is that it’s really easy to throw together so even when I’m in a rush, I can still enjoy a healthy meal. Plus, I like that I can add extras like cherry tomatoes, toasted nuts, or even a sprinkle of cheese to keep things interesting, it lets me tweak the flavor to what I feel like eating that day.

Ingredients

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Spinach is full of vitamins and fibre, giving crunch and an earthy taste.
Avocado offers healthy fats and creaminess with a subtle buttery flavor.
Eggs provide protein and richness, blending nicely with other flavors.
Olive oil supplies smooth taste and good fats that nicely unite the salad.
Lemon juice adds a tangy sour note that brightens up the whole dish.
Cherry tomatoes drop in bursts of sweetness and mild acidity for extra zing.
Toasted nuts bring crunch and extra protein making it even more satisfying.
Crumbled cheese introduces a tangy, salty element with a rich texture contrast.

Ingredient Quantities

4 cups fresh spinach leaves

1 ripe avocado, sliced

2 hard-boiled eggs, sliced

2 tablespoons olive oil

1 tablespoon lemon juice

Salt, about 1/4 teaspoon (or to taste)

Black pepper, about 1/4 teaspoon (or to taste)

(Optional) A handful of cherry tomatoes

(Optional) 1/4 cup toasted nuts, like walnuts or almonds

(Optional) 1/4 cup crumbled cheese, such as feta or goat cheese

How to Make this

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1. Put the fresh spinach leaves into a big bowl.

2. Slice the ripe avocado and add it into the bowl along with the sliced hard-boiled eggs.

3. Drizzle the olive oil and lemon juice over the salad.

4. Toss everything together gently so the flavors mix well.

5. Sprinkle about 1/4 teaspoon of salt and 1/4 teaspoon of black pepper over the top.

6. If you want, add a handful of cherry tomatoes for a pop of color and sweetness.

7. You can also toss in 1/4 cup of toasted nuts like walnuts or almonds for a nice crunch.

8. For a creamier touch, add 1/4 cup of crumbled cheese such as feta or goat cheese.

9. Give the salad a final gentle stir to combine all the ingredients evenly.

10. Serve immediately and enjoy your light and nutritious salad!

Equipment Needed

1. A large mixing bowl to hold your spinach and other ingredients
2. A cutting board to slice the avocado and hard-boiled eggs
3. A chef’s knife for precise slicing
4. Measuring spoons to get the right amount of olive oil, lemon juice, salt, and pepper
5. A pair of salad tongs or a large spoon for tossing the salad gently

FAQ

Q: Can I change the greens in this recipe?

A: Yep, you can use kale, arugula or any leafy mix if you dont have spinach handy.

Q: How long do I boil the eggs?

A: Boil the eggs for around 9-10 minutes to get firm yolks. Then put em in cold water so they peel easier.

Q: What’s the best way to add extra flavor?

A: You can toss in some extra lemon juice, or even a pinch more salt and pepper. Some people also add cherry tomatoes or toasted nuts for a crunchy twist.

Q: Can I prep the salad ahead of time?

A: Sure, you can chop my ingredients in advance but its best to add the avocado and eggs just before serving so they dont turn mushy.

Q: How many servings does this recipe make?

A: This recipe makes about 2 generous servings which is perfect for a light lunch or a side dish.

Avocado, Egg, And Spinach Salad Recipe Substitutions and Variations

Instead of fresh spinach leaves, you could use kale or even romaine lettuce if you want a different crunch.
If you dont have a ripe avocado, try a dollop of hummus or sliced cucumber to add a creamy texture.
You can swap the hard-boiled eggs with grilled tofu cubes or even chickpeas if you’re aiming for a vegan twist.
No olive oil? Use canola oil or another mild vegetable oil, they work pretty well in a pinch.
Instead of lemon juice, a splash of apple cider vinegar or white wine vinegar gives a similar tangy kick.

Pro Tips

1. Make sure you wash and dry your spinach really well, cuz any extra water will just water down the dressing and make the salad soggy.
2. When you’re slicing that avocado, drizzle a bit more lemon juice on it right away so it doesnt turn brown and lose its fresh look.
3. Toasting the nuts in a pan over medium heat for just a few minutes before adding them to the bowl will give you a killer crunch and extra flavor.
4. Gently mix everything together so you dont mash the avocado or break up the eggs too much, that way you keep the cool textures throughout the salad.