Spinach and Egg Salad with Avocado Dressing

Ingredients

• Egg1 count (55 g)
• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Avocado1/4 count (60 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the egg in a pot with boiling water for 8-10 minutes. Remove, drain, let cool and peel.

2. 2

   Step 2

   Cut the tomato into medium pieces and the egg in half. Set half of it aside to garnish and chop the other.

3. 3

   Step 3

   Smash the avocado using a fork and add the yogurt and lemon juice. Add salt and pepper and mix well.

4. 4

   Step 4

   Mix the tomato with the chopped egg and avocado. If you want, you can add chopped cilantro or parsley.

5. 5

   Step 5

   Serve the spinach leaves on a plate and top with the tomato, egg and avocado mixture. Garnish with the remaining egg.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach and Egg Salad with Avocado Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.