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AVOCADO AND SPINACH EGG SALAD

AVOCADO AND SPINACH EGG SALAD

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Step-by-Step Recipe

1. Prepare the Eggs

  • Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, and cooking for 10 minutes. Cool them in ice water, peel, and chop into small pieces.

2. Mash the Avocado

  • In a large bowl, mash the avocado with a fork until smooth. Add the lemon juice to prevent browning and enhance flavor.

3. Combine Ingredients

  • Add the chopped eggs, spinach, Greek yogurt or mayonnaise (if using), Dijon mustard, salt, and pepper to the mashed avocado.

4. Mix Well

  • Gently stir until all the ingredients are evenly combined. Adjust seasoning to taste.

5. Serve and Enjoy

  • Serve immediately or chill for 10-15 minutes to let the flavors meld. Garnish with optional toppings if desired.

Serving Suggestions

This avocado and spinach egg salad is incredibly versatile. Here are some ideas:

  • As a Sandwich Filling: Spread between slices of whole-grain bread or stuff into a pita.
  • On Crackers or Toast: Perfect for a quick snack or appetizer.
  • In a Wrap: Roll it up in a tortilla with extra greens for a portable lunch.
  • On a Salad: Serve over a bed of mixed greens for a light, protein-packed meal.

Tips for Success

  1. Choose Ripe Avocados: Look for avocados that yield slightly to gentle pressure for the best texture and flavor.
  2. Chop Spinach Finely: This ensures even distribution and avoids large chunks.
  3. Keep It Fresh: Add lemon juice to keep the avocado from browning and enhance the salad’s freshness.
  4. Experiment with Add-Ins: Try diced cucumber, cherry tomatoes, or a sprinkle of feta for extra flavor and texture.

Variations to Try

  1. Spicy Kick: Add a dash of hot sauce, cayenne pepper, or diced jalapeños.
  2. Keto-Friendly: Skip the Greek yogurt/mayo and serve in lettuce cups for a low-carb option.
  3. Herbaceous Twist: Mix in fresh herbs like dill, parsley, or cilantro for added brightness.
  4. Veggie Boost: Add shredded carrots or diced bell peppers for extra crunch and nutrients.
  5. Bacon Upgrade: Stir in crumbled cooked bacon for a smoky, savory addition.

Storing the Salad

  • Refrigerate: Store leftovers in an airtight container for up to 2 days. To prevent browning, press plastic wrap directly onto the surface of the salad before sealing.
  • Avoid Freezing: The texture of avocado changes when frozen, so this salad is best enjoyed fresh.

Why This Recipe Stands Out

Avocado and Spinach Egg Salad takes a classic comfort food and transforms it into a nutrient-packed powerhouse. The creamy avocado replaces traditional mayo, making it lighter and healthier while still delivering that satisfying richness. Adding spinach boosts the nutritional profile, making this dish perfect for those looking to eat clean without sacrificing flavor.

Conclusion

Avocado and Spinach Egg Salad is the perfect blend of taste, texture, and nutrition. Whether you’re whipping up a quick lunch, meal-prepping for the week, or serving guests something special, this recipe is a guaranteed hit.

Try it today, and enjoy the healthy twist on a timeless favorite! 🥑🍳🥗

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