AVOCADO AND SPINACH EGG SALAD

🥑 AVOCADO AND SPINACH EGG SALAD

A creamy, protein-packed, and refreshing salad perfect for a healthy lunch or light dinner!

🥗 Ingredients:

• 4 large eggs (hard-boiled and chopped)

• 1 ripe avocado (mashed or diced)

• 2 cups baby spinach (chopped)

• 2 tbsp Greek yogurt (or mayonnaise for a richer flavor)

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Salt and black pepper to taste

• Optional: chopped green onions, fresh dill, or red chili flakes for garnish

👩‍🍳 Instructions:

1. Boil the eggs:
   Place eggs in a pot, cover with water, and bring to a boil. Once boiling, simmer for 9–10 minutes, then cool and peel.

2. Prepare the base:
   In a mixing bowl, mash the avocado with lemon juice, olive oil, and mustard.

3. Add the rest:
   Stir in chopped eggs and spinach. Add Greek yogurt, salt, and pepper.

4. Mix well:
   Gently combine all ingredients until creamy and evenly coated.

5. Serve:
   Enjoy on whole-grain toast, in a sandwich, or as a side salad with grilled chicken or fish.

🍽️ Serving Ideas:

• Spread on toast and top with cherry tomatoes.

• Roll into a wrap with lettuce leaves.

• Serve over quinoa or couscous for a heartier meal.

❓Q&A 

Q1: Can I make this salad ahead of time?
A: Yes, but it’s best to mix in the avocado right before serving to prevent browning.

Q2: How long can it be stored?
A: Store in an airtight container in the fridge for up to 1 day (freshest when eaten immediately).

Q3: Can I add more veggies?
A: Absolutely! Chopped cucumber, celery, or cherry tomatoes work beautifully.

Q4: Is it keto-friendly?
A: Yes — it’s high in healthy fats, moderate in protein, and low in carbs.

Q5: What can I use instead of Greek yogurt?
A: You can use light mayo, sour cream, or even mashed cottage cheese.