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

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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.

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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).

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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.

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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.

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5. Serve

Serve immediately to keep the avocado fresh.

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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