Ingredients

For the Salad

  • 6 large eggs
  • 2 ripe avocados, diced
  • 5 cups fresh baby spinach
  • 1 small cucumber, sliced
  • 1/4 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon pumpkin seeds or sunflower seeds (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the Lemon Garlic Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

Step 1 – Boil the Eggs

  1. Place the eggs in a medium saucepan.
  2. Cover them with cold water by about 1 inch.
  3. Bring the water to a boil over medium-high heat.
  4. Once boiling, cover the pan and remove it from the heat.
  5. Let the eggs sit for 10–12 minutes.
  6. Transfer the eggs immediately into a bowl of ice water for 5 minutes.
  7. Peel the eggs and cut them into halves or quarters.

Step 2 – Prepare the Vegetables

  1. Wash and dry the spinach thoroughly.
  2. Slice the cucumber and halve the cherry tomatoes.
  3. Thinly slice the red onion.
  4. Dice the avocados into bite-sized cubes.
  5. Chop the parsley and chives.

Step 3 – Make the Dressing

  1. In a small bowl or jar, combine:
    • olive oil
    • lemon juice
    • Dijon mustard
    • garlic
    • honey
    • salt
    • black pepper
  2. Whisk or shake well until smooth and creamy.

Step 4 – Assemble the Salad

  1. In a large salad bowl, add:
    • spinach
    • cucumber
    • tomatoes
    • red onion
  2. Add the avocado cubes carefully so they stay chunky.
  3. Place the sliced eggs on top.
  4. Sprinkle with parsley, chives, and seeds if using.

Step 5 – Add the Dressing

  1. Drizzle the dressing evenly over the salad.
  2. Toss gently with large spoons to avoid smashing the avocado and eggs.
  3. Finish with extra black pepper on top.

Serving Suggestions

This salad pairs well with:

  • grilled chicken
  • salmon
  • toasted sourdough bread
  • roasted potatoes
  • soup

You can also wrap it in a tortilla for a healthy lunch wrap.

Tips for the Best Salad

Use Ripe Avocados

Choose avocados that are slightly soft when gently pressed.

Prevent Browning

Add avocado right before serving or squeeze extra lemon juice over it.

Make It More Filling

Add:

  • grilled chicken
  • bacon
  • quinoa
  • chickpeas
  • feta cheese

Meal Prep Tip

Keep the dressing separate until ready to eat so the spinach stays fresh.

Storage

  • Best eaten fresh.
  • Can be refrigerated in an airtight container for up to 1 day.
  • If storing, keep avocado and dressing separate when possible.

Nutrition Estimate (Per Serving)

  • Calories: ~320
  • Protein: 13g
  • Carbohydrates: 10g
  • Healthy Fats: 25g
  • Fiber: 6g