Let’s be real—most salads are punishment food. A sad pile of leaves you eat because someone shamed you into it. But this avocado, egg, and spinach salad?
It’s the exception. Creamy avocado, jammy eggs, and fresh spinach with a tangy dressing that actually makes you want to finish the bowl. No rabbit food here.
Just flavor, texture, and enough protein to keep you full longer than 20 minutes. Ready to upgrade your salad game?
Why This Avocado Egg And Spinach Salad Slaps
This isn’t just another salad. It’s a meal.
The avocado adds healthy fats, the eggs pack protein, and the spinach delivers vitamins without tasting like lawn clippings. The dressing? Simple but lethal—just enough acidity to cut through the richness.
Plus, it takes 10 minutes to make. Even if you burn water, you can’t mess this up.
Ingredients You’ll Need
- 2 cups fresh spinach (baby spinach works best)
- 1 ripe avocado (don’t even try with a rock-hard one)
- 2 eggs (soft or hard-boiled—your call)
- 1 tbsp olive oil (the good stuff, not the mystery bottle from 2012)
- 1 tbsp lemon juice (fresh, or bottled in a pinch)
- Salt and pepper (to taste, but don’t be shy)
- Optional: Crushed red pepper, sesame seeds, or feta for extra flair
Direction To Make Avocado Egg And Spinach Salad
- Cook the eggs. Boil them for 6-7 minutes for soft yolks or 10-12 for hard. Shock them in ice water so they don’t turn rubbery.
- Prep the avocado. Slice it into chunks.
Pro tip: Leave the pit in until you’re ready to cut to keep it from browning.
- Toss the spinach. Throw it in a bowl. If you’re feeling fancy, massage it with a bit of olive oil first. (Yes, really.)
- Make the dressing. Whisk olive oil, lemon juice, salt, and pepper. Add a pinch of red pepper if you like heat.
- Assemble. Add avocado and peeled, halved eggs to the spinach.
Drizzle with dressing. Devour immediately.
How to Store It (If You Have Leftovers, Which You Won’t)
This salad is best fresh, but if you must save it, keep the dressing separate and store in an airtight container for up to 1 day. The avocado will brown, and the spinach will wilt, but it’ll still taste decent.
FYI, the eggs will last 3-4 days in the fridge—just add them fresh when you’re ready to eat.
Why This Salad Is Basically a Superfood
- Protein-packed: Eggs keep you full; avocado keeps you happy.
- Loaded with fiber: Spinach and avocado team up to keep things moving. You’re welcome.
- Healthy fats: Avocado’s fats help absorb vitamins. Science!
- Low-carb: Great for keto or anyone avoiding bread-induced comas.
Common Mistakes
- Overcooking the eggs. Nobody wants chalky yolks.
Set a timer.
- Using unripe avocado. If it doesn’t give slightly when squeezed, put it back.
- Skipping the acid. Lemon juice or vinegar is non-negotiable. Without it, your salad will taste like regret.
- Drowning it in dressing. A little goes a long way. You’re not making soup.
Swaps and Subs (Because Life Happens)
- No spinach? Use arugula or kale (but massage kale first—it’s chewy).
- Vegan? Skip the eggs, add chickpeas or tofu.
- No lemon? Apple cider vinegar or lime juice works.
- Extra crunch? Throw in sunflower seeds or chopped almonds.
FAQs
Can I meal-prep this salad?
Sort of.
Keep ingredients separate and assemble day-of. Otherwise, you’ll end up with a soggy mess.
What’s the best way to peel boiled eggs?
Crack the shell, roll it gently, and peel under cold water. If they’re fresh eggs, good luck—they’re harder to peel.
Can I use frozen spinach?
Technically yes, but it’ll be sad and watery.
Fresh is worth it here.
Is this salad keto-friendly?
Absolutely. Low-carb, high-fat, and packed with protein. Keto dream food.
Final Thoughts
This avocado, egg, and spinach salad is the rare healthy dish that doesn’t taste like punishment.
It’s fast, filling, and actually enjoyable. Whether you’re lazy, busy, or just hate bad food, this recipe delivers. Now go make it before you order takeout again.
