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Serving: This salad is great on its own, but it can also be paired with a piece of grilled chicken, salmon, or a slice of whole-grain toast for added protein.
Storage: If you have leftovers, store the salad in an airtight container in the refrigerator, but note that the avocado may start to brown after a few hours. To keep it fresh, store the avocado separately and add it just before serving.
Variants:
Avocado and Egg Spinach Salad with Bacon: Add crumbled crispy bacon for a smoky crunch.
Spicy Avocado and Egg Spinach Salad: Add a few slices of jalapeño or drizzle with hot sauce for a spicy kick.
Avocado and Egg Spinach Salad with Nuts: Add a handful of toasted nuts, like almonds or walnuts, for extra crunch and healthy fats.
Vegan Version: Omit the eggs and cheese and replace with chickpeas or tofu for a plant-based protein boost.
FAQ:
Q: Can I use other greens besides spinach?
A: Yes! You can use arugula, mixed greens, or kale for a slightly different flavor and texture.
Q: How can I make this salad even more filling?
A: To make this salad heartier, you can add grilled chicken, quinoa, or roasted sweet potatoes for extra protein and carbs.
Q: Can I prepare this salad in advance?
A: While it’s best to serve the salad fresh, you can prep the ingredients in advance, such as slicing the avocado and boiling the eggs. Just assemble the salad and add the dressing when ready to serve.
This Avocado and Egg Spinach Salad is a nutritious, creamy delight that's as satisfying as it is wholesome. Whether for a quick lunch or a light dinner, this salad will surely become a favorite in your meal rotation. Enjoy!
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