Ingredients
Equipment
Method
- Place four large eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, reduce the heat, and simmer gently for approximately 10 minutes.
- Transfer the cooked eggs to an ice bath. Allow them to cool for several minutes, then peel and cut into halves or quarters.
- Wash and thoroughly dry the baby spinach using a salad spinner or clean kitchen towel. Place the spinach in a large serving bowl.
- Add the halved cherry tomatoes, thinly sliced red onion, chopped parsley, fresh dill, and optional green onions to the spinach.
- Cut the ripe avocados in half, remove the pits, and dice the flesh into bite-sized pieces. Gently add the diced avocado to the salad.
- Arrange the hard-boiled egg halves or quarters over the vegetables and avocado.
- In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, optional honey, black pepper, and salt until evenly combined.
- Drizzle the lemon Dijon dressing evenly over the prepared salad just before serving.
- Gently toss the vegetables and avocado, taking care not to crush the avocado or break apart the eggs.
- Finish with additional chopped fresh herbs or freshly ground black pepper if desired. Serve immediately.
Nutrition
Notes
Prep time: 15 minutes. Cook time: 10 minutes. Total time: 25 minutes. Servings: 4. Choose ripe but firm avocados so they hold their shape when diced. Wash and dry spinach thoroughly before assembling. For the freshest texture, prepare the lemon Dijon dressing separately and add just before serving. Prepare avocado shortly before assembly to reduce browning. Refrigerate leftover salad promptly in an airtight container at 40°F or below and consume within 2 days. Hard-boiled eggs can be prepared ahead and refrigerated for up to one week. Avoid freezing. Nutrition values are approximate per serving and may vary based on ingredient sizes and optional additions.