Spinach Salad with Avocado, Eggs and Yogurt Dressing

Ingredients

• Egg1 count (55 g)
• Avocado1/4 count (60 g)
• Spinach1.5 cup (45 g)
• Cucumber1/2 cup (60 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Boil the egg for 8-10 minutes. Remove, drain and peel.

2. 2

   Step 2

   Once warm, cut into pieces. Set aside.

3. 3

   Step 3

   Peel the avocado and dice.

4. 4

   Step 4

   Cut the cucumber into thin slices.

5. 5

   Step 5

   For the dressing, mix the plain yogurt with mustard, lemon juice and salt and pepper to taste. You can add a pinch of parsley, oregano or another herb.

6. 6

   Step 6

   In a bowl place the spinach leaves with the egg, avocado and cucumber.

7. 7

   Step 7

   Pour the yogurt dressing, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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