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If you’re looking for a refreshing twist on a classic, the Avocado and Spinach Egg Salad Recipe brings together creamy avocado and vibrant spinach with perfectly cooked eggs for a dish that’s as nutritious as it is delicious. This salad bursts with color, flavor, and texture, making it an ideal choice for lunch, a light dinner, or a tasty snack that feels anything but ordinary. Each bite offers a velvety richness from the avocado paired with the tender crispness of fresh spinach, all tied together by a tangy, creamy dressing that makes this recipe truly unforgettable.
Ingredients You’ll Need
Creating this Avocado and Spinach Egg Salad Recipe is delightfully simple thanks to a handful of fresh, wholesome ingredients. Each one plays an essential role in delivering a perfect balance of creaminess, freshness, and subtle zing.
- 6 large eggs, hard-boiled and chopped: The star protein, adding a rich, satisfying bite and fluffy texture.
- 1 ripe avocado, peeled, pitted, and mashed: Brings creamy goodness and healthy fats, crucial for luscious texture.
- 1 cup fresh spinach, chopped: Adds vibrant green color and a mild earthiness that brightens the salad.
- 1/4 cup red onion, finely diced (optional): Offers a gentle sharpness and crunchy bite to balance the creaminess.
- 2 tbsp Greek yogurt or mayonnaise: Creates a smooth, tangy dressing that ties all ingredients together beautifully.
- 1 tbsp lemon juice: Provides a fresh citrus zing that lifts the flavors and keeps the avocado from browning.
- 1/2 tsp salt (or to taste): Essential for enhancing all the natural flavors in the salad.
- 1/4 tsp black pepper: Adds just the right amount of subtle spice.
- 1/4 tsp garlic powder (optional): Gives a hint of warmth and depth without overpowering the dish.
- 1 tbsp fresh parsley, chopped (optional, for garnish): Adds a fresh herbal note and pretty presentation touch.
How to Make Avocado and Spinach Egg Salad Recipe
Step 1: Prepare the Eggs
Start by hard-boiling your eggs perfectly. Place the eggs in a pot and cover them with cold water. Bring to a gentle boil, then reduce the heat and let them simmer for 10 to 12 minutes. Once done, drain the hot water and transfer the eggs to cold water to cool. Peel, then chop them into bite-sized pieces, ready to absorb all the creamy flavors to come.
Step 2: Mash the Avocado
In a large mixing bowl, scoop out your ripe avocado and mash it thoroughly with a fork. You can keep it a bit chunky if you love extra texture or whip it smooth for a creamier base. This mashed avocado will act as the rich, velvety foundation that brings this salad together beautifully.
Step 3: Combine the Ingredients
Next, add your finely chopped eggs, fresh spinach, and if you like a mild crunch and bite, toss in the diced red onion. Each ingredient adds its unique touch—protein-packed eggs, leafy greens for freshness, and onions for a subtle kick. Mix gently so the spinach stays vibrant and the eggs intact.
Step 4: Make the Dressing
Whisk together the Greek yogurt or mayonnaise, lemon juice, salt, black pepper, and garlic powder if you’re using it. This creamy, tangy dressing is key for weaving all flavors into one harmonious taste experience. Taste and adjust the seasoning to make sure it sings just right.
Step 5: Mix the Salad
Pour the dressing over the egg and avocado mixture, then gently toss it all together until everything is evenly coated. This step transforms simple ingredients into a luscious, unified dish that’ll make your taste buds dance with delight.
Step 6: Serve
Finish by garnishing the salad with fresh parsley for a pleasant pop of color and freshness. Then serve right away—whether it’s on its own, as a sandwich filling, or atop crisp greens. The Avocado and Spinach Egg Salad Recipe is wonderfully versatile and always satisfying.
How to Serve Avocado and Spinach Egg Salad Recipe
Garnishes
A sprinkle of fresh parsley or chives adds a lively green elegance and a hint of brightness that complements the rich avocado. You might also try a dash of smoked paprika or a few toasted nuts for some delightful contrast.
Side Dishes
This egg salad pairs beautifully with crunchy toasted bread, crisp crackers, or even wrapped in a whole grain tortilla for a quick and wholesome meal. Light vegetable crudités or a bowl of fresh fruit can balance the creamy richness perfectly.
Creative Ways to Present
Want to impress? Serve this salad stuffed into ripe tomatoes or avocados, spoon it onto toast points for elegant canapés, or use it as a vibrant filling for lettuce wraps. The Avocado and Spinach Egg Salad Recipe lends itself to so many creative and fun presentations!
Make Ahead and Storage
Storing Leftovers
You can keep leftover salad in an airtight container in the refrigerator for up to two days. Because avocado tends to brown, pressing plastic wrap directly onto the surface helps maintain its vibrant color and freshness.
Freezing
Freezing this salad is not recommended since the avocado and yogurt/mayo dressing can separate and become watery after thawing. Fresh is best to enjoy all the creamy textures and bright flavors at their peak.
Reheating
This salad is best enjoyed cold or at room temperature. Reheating can change the texture and flavor, so simply take it out of the fridge a little while before serving to let it warm slightly if you prefer.
FAQs
Can I use mayo instead of Greek yogurt?
Absolutely! Mayonnaise will give a richer, more indulgent texture while Greek yogurt offers a lighter, tangier alternative. Both work beautifully in this Avocado and Spinach Egg Salad Recipe.
How do I keep the avocado from browning?
Lemon juice is your best friend here. It slows oxidation and keeps the avocado fresh-looking. Also, storing the salad in an airtight container with plastic wrap pressed on top helps maintain that lovely green color.
Can I add other greens instead of spinach?
Yes! Baby kale, arugula, or even romaine lettuce make great substitutes, each bringing a slightly different flavor and texture to the salad.
Is this recipe suitable for meal prep?
Definitely. It’s quick to whip up and stores well for a day or two. Just be mindful of the avocado’s color and freshness for the best experience.
What can I add for extra protein?
If you want to boost protein, consider adding cooked chicken breast, turkey, or a sprinkle of nuts like walnuts or almonds for a tasty crunch.
Final Thoughts
This Avocado and Spinach Egg Salad Recipe is one of those delightfully simple dishes that never gets old. With its harmonious blend of creamy and fresh ingredients, it’s a go-to for when you want something satisfying, nourishing, and absolutely delicious. Give it a try—you might just find your new favorite salad for any season!
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Print
Avocado and Spinach Egg Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
A creamy and nutritious Avocado and Spinach Egg Salad combining protein-rich hard-boiled eggs with fresh spinach and ripe avocado, dressed in a tangy Greek yogurt or mayonnaise mixture. Perfect as a light meal or sandwich filling.
Ingredients
Egg Salad
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado, peeled, pitted, and mashed
- 1 cup fresh spinach, chopped
- 1/4 cup red onion, finely diced (optional)
Dressing
- 2 tbsp Greek yogurt or mayonnaise (for creaminess)
- 1 tbsp lemon juice
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
Garnish
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Prepare the Eggs: Hard-boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Drain the eggs and let them cool before peeling and chopping them into small pieces.
- Mash the Avocado: In a large bowl, mash the ripe avocado with a fork until smooth. You can leave it slightly chunky for added texture if you prefer.
- Combine the Ingredients: Add the chopped eggs, chopped spinach, and finely diced red onion (if using) to the bowl with mashed avocado.
- Make the Dressing: In a separate small bowl, whisk together the Greek yogurt or mayonnaise, lemon juice, salt, pepper, and garlic powder (if using). Adjust the seasoning to taste.
- Mix the Salad: Pour the dressing over the egg and avocado mixture and gently toss to combine until everything is well coated.
- Serve: Garnish with fresh parsley and serve immediately on its own, as a sandwich filling, or on top of a bed of greens. You can also serve it with crackers or toasted bread.
Notes
- You can substitute Greek yogurt with mayonnaise for a richer taste or keep it lighter with yogurt.
- Red onion is optional; omit it for a milder flavor.
- This salad is best served fresh but can be refrigerated for up to 1 day in an airtight container.
- Adjust salt and lemon juice according to your taste preference.
- Great as a sandwich filling, dip for crackers, or served over leafy greens for a low-carb option.
