Avocado, Egg & Spinach Salad

Ingredients

• 2 ripe avocados, cut into chunks

• 4 large eggs

• 2 cups fresh baby spinach

• ¼ small red onion, thinly sliced

• 2 tablespoons fresh parsley or chives, chopped

For the dressing

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard (optional)

• ¼ teaspoon salt, or to taste

• ¼ teaspoon freshly ground black pepper

• ½ teaspoon garlic powder (optional)

Instructions

1. Boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Simmer for 9–11 minutes for firm yolks. Transfer to cold water, peel, and cut into quarters.

2. Prepare the vegetables: Wash and thoroughly dry the spinach. Slice the red onion and cut the avocados into bite-sized chunks.

3. Make the dressing: Whisk together the olive oil, lemon juice, Dijon mustard, salt, black pepper, and optional garlic powder in a small bowl.

4. Combine the salad: Place the spinach and red onion in a large bowl. Add the avocado and gently toss with half the dressing.

5. Add the eggs: Arrange the egg quarters over the salad. Drizzle with the remaining dressing and sprinkle with chopped parsley or chives.

6. Serve immediately: Enjoy fresh as a light lunch, healthy breakfast, or side dish.

Quick tips

• Use ripe but firm avocados so they hold their shape.

• Add cucumber or cherry tomatoes for extra freshness.

• For more protein, add grilled chicken or chickpeas.

• To prevent browning, toss the avocado with lemon juice and serve promptly.

Nutrition information (approximate)

Per serving, based on 2 servings:

Values vary with avocado size and dressing quantities.

Nut information

• Peanuts and tree nuts: None are required in this recipe.

• Contains: Eggs.

• Allergy precaution: Check the Dijon mustard and any packaged ingredients for allergen warnings if preparing this for someone with food allergies.