Ingredients
2 Large eggs (hard-boiled and sliced)
1 Ripe avocado (cubed)
2 cups Fresh baby spinach or mixed greens
2 tbsp Red onion (finely diced)
1 tsp Fresh chives or parsley (chopped)
Seasoning: Sea salt and freshly cracked black pepper
Simple Lemon Vinaigrette
1 tbsp Extra virgin olive oil
1/2 Lemon (juiced)
Optional: A pinch of red pepper flakes for a little kick
Instructions
Boil the Eggs: Place eggs in a pot of cold water. Bring to a boil, then cover and remove from heat. Let them sit for 9–12 minutes (depending on how jammy or firm you like the yolk). Plunge into an ice bath, peel, and slice.
Prep the Base: Lay a bed of fresh spinach or greens in a bowl.
Assemble: Top the greens with your cubed avocado and sliced eggs. Sprinkle the diced red onion and fresh herbs over the top.
Dress it Up: Whisk the olive oil and lemon juice together, then drizzle it evenly over the salad.
Finish: Season generously with salt and pepper right before eating to keep the avocado from browning.
Why this works
Healthy Fats: The avocado provides monounsaturated fats that help your body absorb the nutrients from the greens.
Lean Protein: Eggs are a “complete” protein, meaning they contain all nine essential amino acids.
Low Carb: This is naturally keto-friendly and great for steady energy without a sugar crash.
