10/25/2026
Fresh Avocado, Spinach & Egg Salad with Lemon Dressing
Ingredients
* 2 ripe avocados, diced
* 3 cups fresh baby spinach
* 3 hard-boiled eggs, quartered
* 1 cup cherry tomatoes, halved
* ½ small red onion, thinly sliced
* 2 tablespoons olive oil
* 1 tablespoon fresh lemon juice
* 1 teaspoon honey
* ½ teaspoon salt
* ½ teaspoon black pepper
* 2 tablespoons fresh parsley, chopped
Instructions
1. Prepare the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, turn off the heat, cover, and let sit for 10–12 minutes. Transfer to cold water, peel, and cut into quarters.
2. Prepare the Vegetables: Wash and dry the baby spinach. Slice the cherry tomatoes in half and thinly slice the red onion.
3. Cut the Avocados: Slice the avocados in half, remove the pits, and cut the flesh into bite-sized cubes.
4. Make the Lemon Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, honey, salt, and black pepper until well combined.
5. Arrange the Spinach: Place the fresh baby spinach in a large serving bowl, spreading it evenly to create a leafy base.
6. Add the Vegetables: Scatter the cherry tomatoes, sliced red onions, and diced avocado over the spinach.
7. Add the Eggs: Arrange the quartered hard-boiled eggs evenly over the salad.
8. Drizzle the Dressing: Pour the lemon dressing over the salad, making sure the vegetables and eggs are lightly coated.
9. Garnish and Serve: Sprinkle freshly chopped parsley and a little extra black pepper over the top. Toss gently if desired and serve immediately for the freshest flavor.
