Description

A fresh and colorful Avocado Salad featuring creamy avocado, juicy cherry tomatoes, cucumber, red onion, and spinach, topped with hard-boiled eggs and dressed in a zesty lemon vinaigrette.

Ingredients

1 avocado, diced

1 cup cherry tomatoes, halved

1 cucumber, thinly sliced

1/2 cup red onion, thinly sliced

4 hard-boiled eggs, halved

1 cup spinach leaves

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

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Instructions

In a large bowl, combine diced avocado, halved cherry tomatoes, sliced cucumber, red onion, and spinach leaves.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well blended.
Pour the dressing over the salad ingredients and gently toss to coat evenly.
Top the salad with the halved hard-boiled eggs.
Serve immediately for the best texture and flavor.

Notes

Add feta or goat cheese for a creamy, tangy twist.
Include toasted pine nuts or chopped almonds for extra crunch.
Swap spinach with arugula, mixed greens, or massaged kale.
Enhance protein by adding cooked chicken breast or chickpeas.
Try replacing half the olive oil with balsamic vinegar for a richer dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 salad
Calories: 280
Sugar: 3g
Sodium: 400mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 5g
Protein: 9g
Cholesterol: 190mg