Egg salad with baby spinach, tomato and avocado
Egg salad with baby spinach, tomato and avocado is ready in 35 minutes (25 hands-on) and has 507 kcal and 26 g of protein per serving. One serving costs about $3.12. Prices from Walmart, 2026.
- Total time
- 35 min
- Hands-on
- 25 min
- Calories
- 507 kcal
- Cost per serving
- $3.12
Ingredients (Serves: 2)
- Eggs330 g
- Baby spinach150 g
- Tomato300 g
- Olive oil20 g
- Lemon30 g
- Nutmeg0 g
- Fresh basil (optional)8 g
- Parmesan (optional)36 g
- Avocado130 g
- Pitted black olives50 g
Method
Boil the eggs in boiling water for 10 minutes; cool them under cold running water, peel and cut into quarters.
Wash the baby spinach, cut the tomato into wedges, slice the avocado and halve the black olives.
Whisk the olive oil with the lemon juice, nutmeg and a pinch of salt.
Toss the spinach, tomato and olives with the dressing, top with the eggs and avocado, and finish with fresh basil and shavings of parmesan.
Nutrition per serving
| Calories | 507 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 18 g |
| Sugars | 6 g |
| Fat | 39 g |
| Fiber | 9 g |
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