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Avocado and spinach salad

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829
Kitchen European
Calorie content 149.4 kcal
Portions 2 port.
Cooking time 25 minutes
Proteins * 10.3 g
Fats * 11.7 g
Carbohydrates* 3.1 gr.
* per 100 gr. product
Avocado and spinach salad
Content

This recipe invites you to make a light and healthy salad with avocado and spinach greens. For satiety, add a boiled egg, fresh tomato and cheese to it. It can be served as an addition to a meat dish, or on its own. The salad is well suited for people on a diet.

Ingredients

Cooking process

step 1 out of 10
First, hard-boil chicken eggs and chill them in cold water.
step 2 out of 10
Peel the eggs from the shell and carefully cut into longitudinal slices so that the yolks remain with the whites.
step 3 out of 10
Rinse the spinach leaves with cold water and remove excess moisture.
step 4 out of 10
Then cut them into large pieces and place in a salad bowl.
step 5 out of 10
Rinse the tomatoes, remove the stalks, cut them in the same longitudinal slices as the eggs, and place in a salad bowl on top of the spinach.
step 6 out of 10
Wash the avocado, cut into halves and remove the pit.
step 7 out of 10
Then, remove the peel from each half of the fruit.
step 8 out of 10
Cut the avocado halves into small slices and transfer to a salad bowl on top of the tomatoes.
step 9 out of 10
Cut a piece of hard cheese into small cubes and transfer to the salad. Sprinkle the salad with salt and pepper to taste. In a separate cup, mix the amount of balsamic vinegar indicated in the recipe with the olive oil and pour over the salad with this mixture and stir a little.
step 10 out of 10
Arrange the prepared salad in portioned bowls, place slices of boiled eggs on top of it and serve.

Bon Appetit!

 

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