Avocado Egg Spinach Salad

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cups fresh baby spinach (washed and dried)

1 ripe avocado, sliced or cubed

2 hard-boiled eggs, peeled and sliced or chopped

¼ small red onion, thinly sliced (optional)

1 tablespoon olive oil

1 teaspoon lemon juice or apple cider vinegar

Salt and pepper, to taste

Optional toppings:

Crumbled feta or goat cheese

Cherry tomatoes, halved

Sunflower seeds or chopped nuts for crunch

 

Instructions:

1. Prepare the eggs: Hard-boil the eggs by simmering them in water for 9–10 minutes, then cool under cold water and peel.

2. Assemble the salad: In a large bowl, combine spinach, avocado, eggs, and red onion (if using).

3. Dress it up: Drizzle with olive oil and lemon juice (or vinegar). Add salt and pepper to taste.

4. Toss gently to combine, being careful not to mash the avocado.

5. Serve immediately or chill briefly before serving.