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A vibrant avocado egg and spinach salad with fresh ingredients and a sprinkle of black pepper

Avocado Egg & Spinach Salad

A nutritious and satisfying salad featuring creamy avocado, protein-rich hard-boiled eggs, and fresh baby spinach tossed in a light lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 8 cups fresh baby spinach
  • 2 large ripe avocados sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and black pepper to taste
  • 2 tablespoons toasted pine nuts

Method
 

  1. Step 1: Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
  2. Step 2: Once boiling, remove from heat, cover, and let stand for 10 minutes. Transfer eggs to ice water bath to cool completely.
  3. Step 3: While eggs cool, wash and thoroughly dry the baby spinach. Place in a large salad bowl.
  4. Step 4: Peel and slice the avocados into wedges. Thinly slice the red onion and halve the cherry tomatoes.
  5. Step 5: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
  6. Step 6: Peel the cooled eggs and cut into quarters lengthwise.
  7. Step 7: Add sliced avocado, red onion, and cherry tomatoes to the spinach. Drizzle with dressing and gently toss.
  8. Step 8: Top with quartered eggs, crumbled feta cheese, and toasted pine nuts. Serve immediately.

Notes

For best results, use eggs that are at least one week old as they peel easier. Avocados should be ripe but still firm to hold their shape when sliced.