Description
A nourishing bowl packed with fresh spinach, creamy avocado, and hard-boiled eggs, perfect for a quick and healthy meal.
Ingredients
Scale
- 2 cups fresh spinach leaves
- 1 ripe avocado, diced
- 2 large eggs (hard-boiled and chopped)
- 1/4 red onion, thinly sliced
- 1 small cucumber, diced
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Hard-boil the eggs: Place them in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12–14 minutes before transferring to a bowl of ice water to cool.
- Wash and dry the fresh spinach leaves thoroughly. Place them in a large salad bowl.
- Add the diced avocado to the bowl, gently folding it into the spinach to avoid mashing.
- Once the eggs have cooled, peel and chop them. Add them to the bowl alongside the diced cucumber, cherry tomatoes, and sliced red onion.
- Drizzle the olive oil and lemon juice over the salad, then sprinkle with salt and pepper to taste.
- Optional: Add crumbled feta cheese for extra flavor and creaminess.
- Toss everything together gently, ensuring all ingredients are well combined.
- Serve immediately, or store in the refrigerator for a refreshing meal later on.
Notes
This salad is best when enjoyed fresh, but leftovers can be kept in the fridge for up to 2 days. The avocados may brown slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 186mg