Description
This creamy and nutritious Avocado and Spinach Egg Salad is a healthy twist on the classic egg salad. Packed with creamy avocado, fresh spinach, and protein-rich eggs, this salad makes for the perfect light meal or a flavorful topping for toast or sandwiches. It’s easy to make, full of healthy fats, and a great way to get your greens in!
Ingredients
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado, peeled, pitted, and mashed
- 1 cup fresh spinach, chopped
- 1/4 cup red onion, finely diced (optional)
- 2 tbsp Greek yogurt or mayonnaise (for creaminess)
- 1 tbsp lemon juice
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
-
Prepare the Eggs:
Hard-boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Drain the eggs and let them cool before peeling and chopping them into small pieces. -
Mash the Avocado:
In a large bowl, mash the ripe avocado with a fork until smooth. You can leave it slightly chunky for added texture if you prefer. -
Combine the Ingredients:
Add the chopped eggs, chopped spinach, and finely diced red onion (if using) to the bowl with mashed avocado. -
Make the Dressing:
In a separate small bowl, whisk together the Greek yogurt or mayonnaise, lemon juice, salt, pepper, and garlic powder (if using). Adjust the seasoning to taste. -
Mix the Salad:
Pour the dressing over the egg and avocado mixture and gently toss to combine until everything is well coated. -
Serve:
Garnish with fresh parsley and serve immediately on its own, as a sandwich filling, or on top of a bed of greens. You can also serve it with crackers or toasted bread.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter version of this salad, or use both for a creamy texture.
- If you prefer a spicier kick, you can add a pinch of cayenne pepper or some chopped jalapeño.
- This salad can be stored in the fridge for up to 1-2 days, but it’s best when eaten fresh. The avocado may brown slightly over time, so it’s recommended to enjoy it soon after preparing.
- For extra protein, you can add cooked chicken breast or chickpeas to the salad.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Side Dish, Salad
- Method: Mixing, Boiling
- Cuisine: American
Nutrition
- Serving Size: : 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 260
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 180mg