Creamy, bright, and endlessly fresh — this Avocado Egg & Spinach Salad is the no-cook lunch you will actually look forward to. Buttery avocado, jammy hard-boiled eggs, peppery spinach, and a zippy herb dressing come together in ten minutes flat, no stove required.
Ingredients
- 4 cups fresh baby spinach
- 2 ripe avocados, diced
- 4 large eggs, hard-boiled and halved
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh herbs (parsley, dill, or basil), chopped
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt and freshly cracked black pepper, to taste
Instructions
- Make the dressing: Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper in a small bowl until lightly emulsified.
- Build the base: Add the baby spinach, diced avocado, and sliced red onion to a large white serving bowl.
- Add the eggs: Nestle the halved hard-boiled eggs over the top and season with an extra crack of black pepper.
- Dress and toss: Drizzle with the dressing, sprinkle over the fresh herbs, and toss gently just before serving.
Pro tip: Add the avocado and dressing at the last minute — tossing it early dulls the bright color and flavor.
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Estimated nutrition per serving: 285 calories, 12g protein, 11g carbs, 23g fat.
