Here’s a simple recipe for Avocado and Spinach Egg Salad that is delicious and nutritious:
Ingredients:
- 4 large eggs, hard boiled
- 1 ripe avocado, peeled and pitted
- 1 cup fresh spinach, chopped (or baby spinach leaves)
- 1/4 cup red onion, finely chopped (optional)
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon olive oil (or your preferred dressing)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- A pinch of paprika or cayenne pepper (optional)
Instructions:
- Boil the Eggs: Place the eggs in a pot, cover them with water, and bring it to a boil. Once boiling, lower the heat and let it simmer for 10 minutes. Drain and cool the eggs, then peel and chop them into small pieces.
- Prepare the Avocado: Mash the avocado in a medium-sized bowl, leaving it a bit chunky for texture.
- Chop the Spinach: Chop the fresh spinach into bite-sized pieces and add it to the bowl with the mashed avocado.
- Combine the Ingredients: Add the chopped eggs, red onion (if using), Dijon mustard, olive oil, lemon juice, and season with salt and pepper. Stir everything gently until combined.
- Taste and Adjust: Adjust the seasoning with more salt, pepper, or lemon juice if needed. If you’d like a little more spice, you can sprinkle a pinch of paprika or cayenne pepper on top.
- Serve: Enjoy it as a salad or serve it on whole-grain toast or in a wrap for a more filling meal!
Optional Additions:
- Cherry tomatoes, diced
- Cucumber slices
- A handful of nuts or seeds for crunch (like sunflower or pumpkin seeds)
This egg salad is packed with healthy fats, protein, and fiber, making it a satisfying and nutritious meal!
