If you are on the lookout for a refreshing twist on a classic favorite, this Avocado and Spinach Egg Salad Recipe is going to steal your heart and your appetite. Creamy avocado and tender chopped spinach bring a vibrant color and earthiness that perfectly complement the protein-packed eggs. This salad balances richness with a hint of tang from lemon juice and mustard, making each bite deliciously satisfying. Not only is it a breeze to prepare, but it also packs wholesome nutrients, turning your simple lunch or snack into a celebration of flavor and health.
Ingredients You’ll Need
What’s wonderful about this Avocado and Spinach Egg Salad Recipe is how straightforward yet thoughtfully selected the ingredients are. Each one plays a crucial role in bringing texture, flavor, and nutrition together to create a salad that feels anything but ordinary.
- 6 hard-boiled eggs, peeled and chopped: The hearty base, providing creamy texture and rich protein.
- 1 ripe avocado, diced: Adds luscious creaminess and healthy fats with every bite.
- 1 cup fresh spinach, finely chopped: Brightens the salad with fresh, leafy greens and a subtle earthiness.
- 2 tablespoons plain Greek yogurt or mayonnaise: Creates a smooth, tangy binder that brings all elements together.
- 1 teaspoon Dijon mustard: Gives a gentle punch of spice and depth to the dressing.
- 1 teaspoon lemon juice: Offers fresh acidity to keep the flavors lively and balanced.
- ¼ teaspoon garlic powder: Rounds out the seasoning with a hint of savory warmth.
- Salt and pepper to taste: Essential for enhancing every ingredient’s natural flavors.
- Optional: chopped green onions or fresh herbs for garnish: Adds color, freshness, and an inviting aroma.
How to Make Avocado and Spinach Egg Salad Recipe
Step 1: Prepare the Avocado Mixture
Start by mashing your ripe avocado in a medium bowl along with the lemon juice until it’s mostly smooth. This step is key because the lemon not only keeps the avocado from browning but also adds a zesty brightness that enlivens the entire salad.
Step 2: Blend the Dressing Components
Next, stir in the Greek yogurt or mayonnaise and Dijon mustard with the mashed avocado until everything is well combined. This creamy dressing base creates a velvety texture that lovingly coats the eggs and spinach.
Step 3: Add the Eggs and Spinach
Gently fold in the chopped hard-boiled eggs and finely chopped spinach. The eggs add a satisfying, tender bite while the spinach contributes vibrant color and a lightly earthy flavor that balances the richness.
Step 4: Season and Combine
Sprinkle in the garlic powder, salt, and pepper. Carefully mix to evenly distribute the seasoning without breaking up the eggs too much. Always give it a taste here — you might want to tweak the seasoning to match your personal preference.
Step 5: Final Touches and Serve
Your Avocado and Spinach Egg Salad Recipe is ready to be enjoyed immediately! For some extra flair, sprinkle chopped green onions or fresh herbs on top to brighten its appearance and add a fresh aroma that welcomes every bite.
How to Serve Avocado and Spinach Egg Salad Recipe
Garnishes
A simple garnish can elevate your salad from everyday to memorable. Fresh herbs like dill, parsley, or chives pair beautifully with the creamy avocado and spinach. Thinly sliced green onions add a mild crunch and subtle sharpness that contrasts with the richness.
Side Dishes
This salad shines best when paired with crunchy toast, crispy lettuce leaves for wraps, or hearty whole grain bread sandwiches. To balance the creaminess, serving it alongside fresh fruit or a crisp, green salad can bring an additional refreshing element.
Creative Ways to Present
Want to impress guests or brighten your midday meal? Spoon the salad into avocado halves for a stunning presentation, or pile it atop crunchy crackers as a flavorful appetizer. Layer it with other sandwich fixings like tomato and cucumber for a vibrant and satisfying meal option.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Avocado and Spinach Egg Salad Recipe, store them in an airtight container in the refrigerator. Ideally, consume within a day to enjoy freshness and prevent the avocado from browning or the salad becoming soggy.
Freezing
This recipe does not freeze well due to the creamy texture of avocado and yogurt; freezing can cause the mixture to separate and become watery when thawed. It’s best to enjoy this salad fresh or within a short period after preparation.
Reheating
Since this egg salad is best eaten cold or at room temperature, reheating is not recommended. Simply take it out of the fridge a bit before serving to let it warm slightly and bring out the flavors beautifully.
FAQs
Can I substitute mayonnaise completely with Greek yogurt?
Absolutely! Greek yogurt adds tanginess and cuts calories while keeping the creaminess, making the salad lighter without sacrificing flavor.
How do I keep the avocado from turning brown in the salad?
The lemon juice in this recipe helps slow browning, but it’s best to prepare the salad fresh and eat it within a day to enjoy its vibrant green color.
Can I add other vegetables to the salad?
Yes! Chopped celery, bell peppers, or cucumber can bring a wonderful crunch and extra freshness if you want to experiment with textures.
Is this salad suitable for meal prep lunches?
Definitely. Just be mindful to store it properly and consume it within 24 hours for the best taste and quality.
Can I add protein like chicken to this salad?
For a heartier meal, adding chopped cooked chicken or chickpeas is a fantastic way to boost protein and make the salad even more satisfying.
Final Thoughts
This Avocado and Spinach Egg Salad Recipe has quickly become one of my favorite go-to dishes for its perfect balance of creamy, fresh, and nutritious elements. It’s simple enough to make on a busy day yet impressively vibrant and flavorful. I can’t wait for you to give it a try and discover just how delightful this salad can be when you combine these wholesome ingredients in a way that feels both familiar and exciting.
Print
Avocado and Spinach Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Avocado and Spinach Egg Salad is a creamy, nutritious twist on the classic egg salad. Combining ripe avocado with fresh spinach and Greek yogurt, it offers a healthy and flavorful lunch option that’s gluten-free and vegetarian. Ready in just 20 minutes, this salad can be enjoyed on toast, in lettuce wraps, or as a sandwich filling.
Ingredients
Salad Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, diced
- 1 cup fresh spinach, finely chopped
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped green onions or fresh herbs for garnish
Instructions
- Mash the Avocado: In a medium bowl, mash the ripe avocado with lemon juice until mostly smooth to create a creamy base for the salad.
- Combine Dressing Ingredients: Stir in the Greek yogurt or mayonnaise and Dijon mustard into the mashed avocado until well combined, forming a flavorful dressing.
- Add Salad Ingredients: Add the chopped hard-boiled eggs, finely chopped fresh spinach, garlic powder, salt, and pepper to the bowl.
- Mix Gently: Gently mix all ingredients together until the eggs and spinach are evenly coated with the avocado dressing.
- Adjust Seasoning: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve and Garnish: Serve immediately on toast, in lettuce wraps, or as a sandwich filling. Garnish with chopped green onions or fresh herbs if desired.
Notes
- For extra protein, add chopped cooked chicken or chickpeas.
- This salad is best eaten fresh but can be stored in the fridge for up to 1 day.
