Instructions
- Prepare the eggs
Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 9–12 minutes. Transfer to ice water, peel, and chop into bite-sized pieces. - Prepare the spinach
Wash the spinach thoroughly and pat it dry. Chop into small, easy-to-eat pieces and place in a large mixing bowl. - Prepare the avocado
Cut the avocados in half, remove the pit, and dice the flesh into cubes. Add to the bowl with the spinach. - Combine ingredients
Add the chopped eggs and red onion (if using) to the bowl. - Make the dressing
In a small bowl, whisk together olive oil, lemon juice, garlic powder, Dijon mustard, salt, and pepper. - Toss gently
Pour the dressing over the salad and gently toss until everything is evenly coated. Be careful not to mash the avocado too much—you want a creamy yet chunky texture. - Serve
Serve immediately for the freshest flavor and best texture.
Recipe Details
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2–3
Difficulty: Easy
Variations & Substitutions
- Add grilled chicken or tuna for extra protein.
- Swap spinach for arugula or mixed greens for a peppery twist.
- Use Greek yogurt instead of some olive oil for a lighter, tangy dressing.
- Add cherry tomatoes or cucumbers for extra freshness and crunch.
