The Avocado and Spinach Egg Salad is a delightful and wholesome dish that offers a fresh take on the classic egg salad. This recipe combines the creamy richness of ripe avocado with the vibrant, earthy flavors of fresh spinach, creating a salad that’s as nutritious as it is delicious.
At the heart of this salad are tender, perfectly cooked eggs, which add a satisfying protein boost. The eggs are chopped into bite-sized pieces and blend seamlessly with the other ingredients. The addition of creamy avocado introduces a buttery texture and a subtle richness that complements the eggs beautifully.
Fresh spinach leaves provide a burst of green and a hint of natural earthiness. The spinach is chopped to integrate nicely with the other components, adding both texture and a wealth of vitamins and minerals. This leafy green pairs wonderfully with the crisp crunch of finely diced celery and the sharp bite of red onion, contributing layers of flavor and texture.
The salad is dressed with a zesty blend of Greek yogurt or mayonnaise, Dijon mustard, and a splash of lemon juice. This dressing binds the ingredients together with a creamy, tangy finish that brightens up the flavors and adds a touch of sophistication. The hint of garlic powder rounds out the taste, enhancing the overall depth of the salad.
Garnished with fresh herbs like chives or parsley, the Avocado and Spinach Egg Salad is not only visually appealing but also bursting with a variety of textures and flavors. The creamy avocado, tender eggs, and crisp vegetables come together in a satisfying harmony, making this salad a perfect choice for a light lunch, a nourishing snack, or a healthy addition to any meal.
This salad is a versatile and easy-to-make option that brings a refreshing twist to traditional egg salad, offering a nutritious and flavorful alternative that’s sure to please anyone looking for a satisfying and healthful dish.
Ingredients:
- For the Salad:
- 6 large eggs
- 1 ripe avocado, diced
- 2 cups fresh spinach leaves, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely diced
- 1 tablespoon fresh chives or parsley, chopped (optional, for garnish)
- For the Dressing:
- 1/4 cup Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions:
- Prepare the Eggs:
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10-12 minutes.
- Transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs into bite-sized pieces.
- Make the Dressing:
- In a small bowl, mix together Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth and well combined.
- Assemble the Salad:
- In a large bowl, combine the chopped eggs, diced avocado, chopped spinach, red onion, and celery.
- Gently fold in the dressing, ensuring everything is well-coated but taking care not to mash the avocado too much.
- Serve:
- Garnish with fresh chives or parsley if desired. Serve immediately or refrigerate for up to 2 hours before serving.
Tips:
- Avocado Ripeness: Ensure the avocado is ripe but firm to avoid it becoming too mushy when mixed.
- Egg Cooking: For perfectly cooked eggs, make sure to use an ice bath after boiling to stop the cooking process and make peeling easier.
- Custom Add-ins: Feel free to add extra ingredients like chopped bell peppers, olives, or a sprinkle of paprika for additional flavor.
- Serving Suggestions: This egg salad is delicious on its own, or you can serve it on a bed of greens, in a sandwich, or with whole-grain crackers.
This Avocado and Spinach Egg Salad combines creamy avocado with fresh spinach and hearty eggs, creating a nutritious and flavorful salad that’s perfect for a light lunch or a satisfying snack. Enjoy!
