I’m fully aware that you hardly need another recipe for salad, however, I’ve got a few ingredients that turn this simple and easy to prepare salad into a rather nutrition-packed meal. This spinach salad filled with avocado, boiled eggs and pecans served with yogurt dressing is so tasty and very light.
Now that I’m back doing more frequent recipe posts again, I’m very much looking forward to sharing with you some healthy, super simple, and most importantly quick to prepare from Monday to Friday type of lunch and dinners into the mix.
As I am a big fan of salads, I love to come up with recipes that require max 10 mins of my time. That way I’ve got plenty of time for my outdoor activities like running, cycling, swimming, and as you already know by now the list is long. However, this time one of my dear work colleagues Petra came up with the idea, and what a tasty idea she had. 🙂
This creamy avocado spinach salad with yogurt dressing and pecans is one of these healthy salads that will make you actually love salads! And it is best consumed within a couple of hours of assembly.
If you want to change up the recipe, try using other greens instead of baby spinach. Avocado? You should not skip it unless you really cannot stand the taste. With avocado will be much creamier, fluffier, richer and rounder. It will also be more fat, but it’s good fat. If you want to make it more consistent, try adding goat cheese or your favorite protein source. And one last tip, add roasted vegetables. My favorite is sweet potatoes. With roasted vegetables is simply better, plus you get more flavors. It takes like 30 minutes to prepare one tray of roasted vegetables, so if you have the time, just do it. And if you have the time, then please roast another ( second) tray of vegetables simultaneously and that way you are halfway through dinner prep for the next day, your lunch box.
- - a bag of fresh baby spinach 250gr
- - 4 boiled eggs
- - 1 ripe avocado, cut into cubes
- - a handful of pecans or walnuts
- Dressing ingredients:
- - 2 tbsp. Greek yogurt
- - 3 tbsp. olive oil
- - ½ medium-size lemon
- - ½ tsp fine sea salt
- - chili flakes, to taste (optional)
- Drain and rinse the baby spinach.
- Peel and cut the avocado into cubes. Cut boiled eggs into cubes as well.
- Off everything goes into a bowl.
- Mix all the dressing ingredients in a small bowl. Then stir into the salad.
- That's really all.
Feel free to twist my recipe, get creative and use the ingredients you have at hand but always make sure you #cookitfit.
Hope you’re all doing well out there.
Stay healthy & be happy!