Discover a vibrant salad that celebrates wholesome ingredients in perfect harmony. Fresh spinach forms a crisp base for ripe avocado and tender, hard-boiled eggs, drizzled with olive oil and a hint of lemon. Ideal for Eggs With Avocado gatherings, this dish is a refreshing, nutritious centerpiece ready to inspire your next meal.

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I recently came across a pretty cool twist on a salad recipe, and I just had to share it. I mixed some fresh 4 cups of spinach leaves with 2 diced ripe avocados and 4 hard-boiled eggs sliced into rounds.

It reminded me of those epic Avocado Season dishes I used to look up when I wanted a quick Healthy Fat recipe or a tasty Eggs With Avocado plate. I tossed everything gently in 2 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice, addin salt and black pepper for that extra flavor pop.

Sometimes, I like to spice it up with a handful of cherry tomatoes or a sprinkle of toasted nuts if I feel like it, but it’s delicious either way. This salad is a great Green Vegetable Salad option and perfect if you’re ever scrambilin’ for meal ideas with Avocado or just want a simple, tasty dish to eat.

Why I Like this Recipe

1. I really love how this recipe feels so healthy and light, but still filling enough to keep me going through the day. The mix of fresh spinach, ripe avocado, and hard-boiled eggs always hits the spot when i want something nutritious that doesn’t weigh me down.

2. I like that it’s super simple and quick to make. Even on a busy day when i’m not in the best mood for cooking, tossing in the ingredients and drizzling the olive oil and lemon juice makes it really easy to whip up a delicious meal.

3. I enjoy the cool balance of tastes and textures from the creamy avocado, tender eggs, and crunchy toasted nuts. It always surprises me how well the flavors work together, even though sometimes i improvise a little with extra ingredients like cherry tomatoes or cheese.

4. I appreciate how versatile it is. I can keep it minimal or spice it up with extra toppings depending on what i feel like, which means i never get bored of eating it.

5. I like that preparing this salad makes me feel like i’m making a smart and healthy choice, even if it’s just a quick fix. It gives me a sense of satisfaction knowing i put something fresh and tasty on my plate without too much effort.

Ingredients

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Spinach: Fresh greens that are loaded with vitamins and fiber which helps energy and digestion.
Avocado: Creamy fruit full of healthy fats and fiber that makes the salad rich and satisfying.
Eggs: Hard-boiled goodness packed with protein and essential nutrients for muscle repair and stamina.
Olive Oil: Extra virgin type bringing a mild fruity flavor and healthy fats that balance the dish perfectly.
Lemon Juice: Bright and tangy liquid that boosts flavor with a dose of vitamin C and zesty aroma.

Ingredient Quantities

4 cups fresh spinach leaves

2 ripe avocados, diced

4 hard-boiled eggs, sliced

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

Salt, to taste

Black pepper, to taste

Optional: 1 cup cherry tomatoes, halved

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

Optional: 1/4 cup crumbled cheese (like feta or goat cheese)

How to Make this

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1. First, wash and dry your spinach leaves then put them in a large bowl.

2. Dice the ripe avocados and slice the hard-boiled eggs into pieces.

3. Add the diced avocado and sliced eggs to the bowl with the spinach.

4. Drizzle two tablespoons of extra virgin olive oil over the mix.

5. Squeeze in two tablespoons of lemon juice and stir gently.

6. Season with salt and black pepper to your liking.

7. If you want extra flavor, toss in one cup of halved cherry tomatoes.

8. For a crunch, add one fourth cup of toasted nuts like almonds or walnuts.

9. Crumble one fourth cup of cheese such as feta or goat cheese on top if you feel like it.

10. Give the salad one final gentle mix and serve immediately enjoy!

Equipment Needed

1. Large bowl for mixing the ingredients
2. Cutting board
3. Chef’s knife for dicing and slicing
4. Measuring spoons for the olive oil and lemon juice
5. Citrus juicer or a fork for squeezing lemon juice
6. Salad spoon or tongs for gently mixing the salad

FAQ

Q: Can I use a different type of greens instead of spinach?

A: Yeah, you can totally swap in arugula or romaine if you prefer. Just keep the portion about the same.

Q: How do I tell if the hard-boiled eggs are done?

A: Once they're fully cooled, the yolk should be solid. If you slice one and it's runny, they might need a bit more cooking time.

Q: Are the optional ingredients necessary?

A: Not at all. You can add the cherry tomatoes, nuts, or cheese for extra flavor if you feel like it.

Q: How should I store leftovers?

A: Keep any leftovers in an airtight container in the fridge for about 2 days. Add the avocado and dressing back in before eating if it starts to lose its freshness.

Q: What if I want to make this ahead of time for a party?

A: You can prep the spinach, eggs, and even the avocado beforehand. Toss just before serving so the salad stays as fresh as possible.

Avocado, Egg, And Spinach Salad Recipe Substitutions and Variations

If you don’t have fresh spinach leaves, try using kale or mixed greens instead its a nice change of pace
Instead of ripe avocados, you can mix in some diced cucumber for crunch if avocados arent available
Replace extra virgin olive oil with avocado oil or even walnut oil to add a different flavor twist
Lemon juice can be swapped for lime juice if you’re looking for a slightly different tang
If you dont have toasted nuts on hand, toasted sunflower seeds or pumpkin seeds work well for crunch

Pro Tips

1. Make sure you wash and dry your spinach leaves real well cuz even a bit of moisture can turn your dressing watery and make the leaves soggy.
2. Cut up the avocado right before serving it since it tends to brown fast and that can mess with the flavor alot.
3. Try to toast your nuts in a pan with a splash of olive oil and a pinch of salt; it really brings out their crunch and nutty flavor.
4. If you like a bit more zing, add a sprinkle of lemon zest when you squeeze in the lemon juice for an extra burst of citrus flavor.