Easy Avocado and Spinach Egg Salad – Healthy 10-Minute Recipe

Why You’ll Love It

• • Fast & Easy: Takes only 10 minutes from start to finish.
  • Fits many dietary needs: Naturally Gluten-Free & Dairy-Free: 
  • Customizable: Swap ingredients depending on what’s in your fridge.

Tips for the Best Spinach Salad

• Use ripe avocados – Choose ones that are slightly soft but not mushy.
• Cook eggs ahead of time – Hard-boiled eggs can be meal-prepped and stored in the fridge for up to 5 days.
• Dress right before serving – This keeps the spinach fresh and prevents it from wilting.
• Slice onions thinly – To mellow their bite, soak onion slices in cold water for 5 minutes before adding.
• Add crunch – Try sunflower seeds, pumpkin seeds, or chopped nuts for extra texture.

What You Need

Avocado and Spinach Egg Salad Ingredients & Substitutions

Here’s what you’ll need to make this salad, along with easy swaps:

• Spinach – Use baby spinach for tenderness or regular spinach for a more robust flavour. Can substitute with arugula, kale, or mixed greens.
• Tomato – Fresh, ripe tomatoes work best. Cherry or grape tomatoes add extra sweetness.
• Cucumber – Adds crunch. Swap with bell peppers or zucchini for variety.
• Yellow Onion – Thinly sliced for sharpness. Red onion or green onions are great substitutes.
• Avocado – Adds creaminess. If unavailable, try sliced olives or hummus as a creamy element.
• Cilantro – Brings a fresh herbal note. Substitute parsley or basil if you prefer.
• Hard-boiled eggs – Provide protein. Can replace with grilled chicken, chickpeas, or tofu for a different twist.
• Olive Oil + Lemon Juice – A simple, light dressing. Swap lemon with lime or balsamic vinegar for a change in flavour.
• Salt & Pepper – Essential for seasoning.

Variations

• Want more protein? Swap the hard-boiled eggs with leftover chicken, grilled or even rotisserie chicken. You can try this super-easy Chicken and Avocado Salad. 
• Something easier? Swap the cucumber, onion, tomato and onion with sauerkraut. You can try this quick Eggs with Sauerkraut and Avocado.
• Prefer a healthy pasta salad? Use zoodles with spinach pesto, marinated tomatoes, together with a fried egg. Too complicated? Try our foolproof Spinach Pesto Zoodle Salad with a Runny Egg recipe.

How to Make this Spinach Egg Salad

1. Prepare the base: Place the spinach in a large salad bowl. Add the diced tomato, cucumber, and thinly sliced onion.
2. Add the creamy element: Gently fold in the sliced avocado, taking care not to mash it. Sprinkle with fresh cilantro leaves.
3. Top with protein: Slice the hard-boiled eggs and arrange them neatly over the salad.
4. Dress it up: Drizzle with olive oil and freshly squeezed lemon juice. Season generously with salt and black pepper.
5. Toss & serve: Lightly toss everything together until well combined. Serve immediately for the freshest flavour.

Saving the Avocado and Spinach Egg Salad for Later

• Refrigerator: Store undressed salad in an airtight container for up to 2 days.
• With Dressing: If dressed, it’s best eaten on the same day, as spinach wilts quickly.
• Eggs & Avocado: Store separately to keep them fresh and prevent browning.

Serving Suggestions

This salad can be enjoyed as:

• A light main course for lunch or dinner.
• A side dish to grilled chicken, fish, or steak.
• A brunch option alongside toast or a grain bowl.
• A meal-prep salad with protein variations like chickpeas, salmon, or turkey.

Pair it with whole-grain bread or a hearty soup for a more filling meal.

For More Salads:

• Caesar Salad With Anchovy Dressing
• Mango Arugula Salad with Hummus, Toasted Black Sesame and Nori
• Strawberry Salmon Summer Salad
• Coronation Chicken Salad with a drizzle of almonds

Health Info

Nutritional Facts