Description
This Avocado and Spinach Egg Salad is a creamy, nutritious twist on the classic egg salad. Combining ripe avocado with fresh spinach and Greek yogurt, it offers a healthy and flavorful lunch option that’s gluten-free and vegetarian. Ready in just 20 minutes, this salad can be enjoyed on toast, in lettuce wraps, or as a sandwich filling.
Ingredients
Scale
Salad Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, diced
- 1 cup fresh spinach, finely chopped
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped green onions or fresh herbs for garnish
Instructions
- Mash the Avocado: In a medium bowl, mash the ripe avocado with lemon juice until mostly smooth to create a creamy base for the salad.
- Combine Dressing Ingredients: Stir in the Greek yogurt or mayonnaise and Dijon mustard into the mashed avocado until well combined, forming a flavorful dressing.
- Add Salad Ingredients: Add the chopped hard-boiled eggs, finely chopped fresh spinach, garlic powder, salt, and pepper to the bowl.
- Mix Gently: Gently mix all ingredients together until the eggs and spinach are evenly coated with the avocado dressing.
- Adjust Seasoning: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve and Garnish: Serve immediately on toast, in lettuce wraps, or as a sandwich filling. Garnish with chopped green onions or fresh herbs if desired.
Notes
- For extra protein, add chopped cooked chicken or chickpeas.
- This salad is best eaten fresh but can be stored in the fridge for up to 1 day.
