Avocado Egg Salad Bowl 

Ingredients (2 servings)

Salad Base

• 2 cups fresh spinach or mixed greens

• 2 ripe avocados, diced

• 4 hard-boiled eggs, sliced or quartered

• 1/4 red onion, thinly sliced (optional)

• 1 tbsp chopped chives or parsley

• Freshly ground black pepper

Dressing

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1/2 tsp honey (optional)

• Salt & pepper to taste

Instructions

1. Prepare the Eggs

1. Bring water to a boil.

2. Add eggs and cook for 9–10 minutes for firm yolks.

3. Transfer to ice water, peel, and slice.

2. Prepare the Salad Ingredients

1. Wash and dry the spinach or greens.

2. Dice avocados into medium cubes.

3. Slice the red onion thinly.

4. Chop herbs (chives or parsley).

3. Make the Dressing

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

2. Taste and adjust the acidity or sweetness as desired.

4. Assemble the Salad

1. Add greens to a large bowl.

2. Top with avocado cubes, sliced eggs, and red onions.

3. Drizzle the dressing evenly.

4. Sprinkle chopped herbs and freshly ground pepper on top.

5. Serve

Serve immediately to keep the avocado fresh.

Optional Add-Ons

• Add cherry tomatoes

• Add grilled chicken for more protein

• Add toasted nuts or seeds (almonds, pumpkin seeds)

• Add feta cheese for extra creaminess