Description
A colorful, nutrient-packed salad featuring fresh spinach, creamy avocado, hard-boiled eggs, and a light dressing, perfect for a quick and healthy meal.
Ingredients
Scale
- 2 cups fresh baby spinach
- 1 ripe avocado, diced
- 2 hard-boiled eggs, sliced
- ¼ cup cherry tomatoes, halved
- 2 tablespoons feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by laying the fresh spinach on a large plate or in a bowl.
- Dice your ripe avocado and tuck it among the spinach.
- Add the sliced hard-boiled eggs, arranging them on top.
- Scatter the halved cherry tomatoes over the salad.
- Sprinkle feta cheese on top, if using.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper; drizzle over the salad.
Notes
For best flavor, use ripe avocados and seasonal vegetables. If storing leftovers, keep in an airtight container but note that the avocado may brown.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg