This Avocado, Egg, and Spinach Salad is a simple yet nutritious dish that’s perfect for breakfast, lunch, or a light dinner. The combination of creamy avocado, protein-rich eggs, and fresh baby spinach creates a delicious balance of flavors and textures. Drizzled with a tangy lemon vinaigrette, this salad is refreshing and satisfying!
Ingredients
- 2 cups fresh baby spinach
- 1 ripe avocado, sliced
- 2 hard-boiled eggs, sliced
- ¼ cup cherry tomatoes, halved
- 2 tablespoons red onion, thinly sliced
- ¼ cup feta cheese (optional)
- ¼ cup walnuts or almonds, toasted
For the Lemon Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and black pepper to taste
Instructions
1. Prepare the Salad
- Arrange baby spinach in a large bowl or serving plate.
- Add sliced avocado, hard-boiled eggs, cherry tomatoes, and red onion.
- Sprinkle with feta cheese and toasted walnuts or almonds for extra flavor.
2. Make the Lemon Vinaigrette
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
3. Dress & Serve
- Drizzle the dressing over the salad and gently toss.
- Serve immediately and enjoy a fresh, healthy meal!
Tips for the Best Salad
✔ Use fresh, ripe avocado for the creamiest texture.
✔ Chill the eggs before slicing for neater cuts.
✔ Swap feta for goat cheese for a different flavor.
✔ Add grilled chicken to make it a hearty meal.
This Avocado, Egg, and Spinach Salad is packed with flavor and nutrition—perfect for a quick, wholesome bite!
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