Preparing the Eggs:
- Boil the Eggs: Place the eggs in a medium saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat and cover. Let the eggs sit in the hot water for 9-12 minutes, depending on your desired level of doneness.
- Cool and Peel: Transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs and chop them into bite-sized pieces.
Preparing the Salad Ingredients:
- Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes.
- Chop the Spinach: Wash the spinach leaves thoroughly and chop them into bite-sized pieces.
- Chop the Vegetables: Finely chop the red onion and halve the cherry tomatoes. If using parsley, chop it finely as well.
Making the Dressing:
- Mix the Dressing Ingredients: In a small bowl, combine the Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, minced garlic, salt, and pepper. Whisk until smooth and well combined.
Assembling the Salad:
- Combine the Ingredients: In a large bowl, combine the chopped eggs, diced avocado, chopped spinach, red onion, cherry tomatoes, and parsley (if using).
- Add the Dressing: Pour the dressing over the salad ingredients. Gently toss everything together until evenly coated with the dressing.
- Season: Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Serving:
- Serve Immediately: This salad is best served immediately to enjoy the fresh flavors and creamy texture of the avocado. Serve it on its own, with whole-grain bread, or as a side dish.
- Optional Garnishes: For an extra touch, garnish with a sprinkle of paprika, fresh herbs, or a drizzle of extra lemon juice.
Tips for Perfect Avocado and Spinach Egg Salad:
- Use Fresh Ingredients: Fresh spinach and ripe avocado are key to a vibrant and flavorful salad.
- Chill the Eggs: Cooling the eggs in ice water makes them easier to peel and helps prevent overcooking.
- Dress Just Before Serving: To maintain the best texture, dress the salad just before serving to prevent the avocado from browning and the spinach from wilting.
Why You’ll Love This Recipe:
- Healthy and Nutritious: Packed with protein from eggs, healthy fats from avocado, and vitamins from spinach and vegetables.
- Quick and Easy: Simple preparation and minimal cooking make this salad quick to assemble.
- Versatile: Perfect for a light lunch, a nutritious snack, or a side dish for any meal.
Enjoy your Avocado and Spinach Egg Salad as a nutritious and creamy delight that’s sure to satisfy your taste buds and nourish your body!