Creamy Avocado & Egg Spinach Salad
A refreshing and protein-packed salad with creamy avocado, perfectly boiled eggs, and fresh spinach, tossed in a zesty lemon-chive dressing. A clean, keto-friendly powerhouse in a bowl!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 hard-boiled eggs, sliced
1 ripe avocado, diced
2 cups fresh baby spinach
2 tbsp red onion, thinly sliced (optional)
1 tbsp fresh chives, chopped
Salt & freshly cracked black pepper
For the Dressing:
1 tbsp extra virgin olive oil
1 tbsp lemon juice (or apple cider vinegar)
½ tsp Dijon mustard
Salt & pepper to taste
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Prepare the Eggs
Boil eggs for 9–10 minutes, cool in cold water, then peel and slice.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Assemble the Salad
In a serving bowl, layer spinach, red onions (if using), avocado, and eggs. Drizzle with dressing.
Finish & Serve
Sprinkle with chopped chives and cracked pepper. Serve immediately while fresh!
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: ~320
