Spinach, Egg, Avocado and Tomato Salad

Ingredients

• Spinach1 cup (30 g)
• Avocado1/2 count (120 g)
• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat water in a pot. Once boiling, add the eggs.

2. 2

   Step 2

   Boil for 8-10 minutes. Once ready, remove, drain and peel.

3. 3

   Step 3

   Peel the avocado and cut in half.

4. 4

   Step 4

   Smash one half in a bowl using a fork. Dice the other half.

5. 5

   Step 5

   Mix with the mashed avocado, once of the eggs and mash. Season with lemon juice and salt and pepper to taste. Set aside.

6. 6

   Step 6

   Dice the tomato and cut the spinach leaves.

7. 7

   Step 7

   Mix the tomato with the avocado and egg mixture. Add the diced avocado.

8. 8

   Step 8

   Put the spinach leaves on a plate. Add the avocado and egg mixture and top with the remaining egg slices.

9. 9

   Step 9

   Season to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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